Sausages and pomme puree
by Gordon Stott of The Sun Inn, Dummer

Added on 30 October 2017

900g potatoes, peeled and chopped
450g unsalted butter
250g milk
8g salt
1 broccoli, cut into small florets
1 onion, grated lengthways
200g plain flour
8 Hampshire sausages, ideally wholegrain
Salt and pepper for seasoning
Truffle infused jus

To start the pomme puree, place the potatoes in a large pan and cover with cold water, place on a high heat and cook until the potatoes are tender and falling apart, strain and put the potatoes through a ricer.

Melt in a pan the butter, milk and salt.

Mix the potato and milk mixture until fully combined.

Mix the onion and flour together, place in a sieve to remove the excess flour, deep fry at 190 degrees until golden and crisp.

Pre heat the oven to 180 degrees.

Colour the sausage in a pan with oil, place in a pre heated oven and cook for 15-20 minutes turning every 5 minutes.

Season and leave to cool.

Blanch the broccoli florets for 2-3 minutes and finish in a pan of butter.

Assemble the plate and sauce with truffle infused jus.


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