Manu’s bangers & mash with red currant and Peppercorn Sauce by Manu
Serves 4 | Prep Time: 15mins | Cook Time: 30mins
INGREDIENTS
4 thick beef sausages
2 red onions (sliced)
1 tbsp Redcurrant Jelly
2 garlic cloves (finely chopped)
1 tsp thyme (chopped)
50ml olive oil
50gr butter
250gr celeriac (peeled, thinly sliced)
2 garlic cloves (peeled & crushed)
125ml cream
125gr milk
50gr butter
Salt & pepper
2 pouches of Peppercorn Sauce by Manu
2 Tbsp parsley (roughly chopped)
METHOD
For the purée Bring celeriac, garlic, cream, milk, thyme and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until celeriac are very soft, 10–15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes, season with salt. Purée in a blender until smooth. Keep warm.
For the sausage, place a large skillet on a medium heat, drizzle in the olive oil, when hot cook the sausages for 2 to 3 minutes on each side then take them out to rest. In the same pan add in the butter, when the butter start foaming, add in the onions and cook them for 3 minutes, then add the chopped garlic & the thyme. When the onions are soft and slightly caramelised, bring the sausage back in the skillet, pour the Peppercorn Sauce by Manu in, bring it to boil, then whisk in the red currant jelly. Season with salt & pepper.
To serve, place the purée on the plate along with the sausages, pour the sauce over and sprinkle with parsley
