CHEF and blogger Paul James writes for our paper.
I CAME up with this dish after visiting the Stone Food and Drink Festival in Staffordshire.
I was there with good friend and fellow author Fiona Collins and also to support another good friend and Vice President of the British Culinary Federation, Matt Davies.
He is respectfully known in the industry as the ‘Godfather of the Staffordshire cookery scene’ and was sharing stories from his fascinating career in aid of the amazing charity ‘Hospitality Action’.
Once all the goodbyes were done, I decided to stroll (at snails pace) around the charming little town of Stone, trying to come up with a few dishes that would support the local businesses and produce from the county of Staffordshire.
Eventually I came across a lovely little Deli and Cider store called Mo’s, that sold some amazing produce including Artisan cheeses and the best homemade butter I’ve tasted.
Now in search of a local butcher I was, by recommendation, told to visit Griffin’s of Stone – that was tucked away down a side alley just off the main high street.
Top quality local produce was presented beautifully in this butchers’, the owner was so proud of his produce and rightly so.
It was lovely to see so many shops selling locally sourced, traditional ingredients, and believe me, if I would have had a larger suitcase I would have definitely filled it.
Well after missing about four trains back to Birmingham (that’s why nobody likes shopping with me) and enduring pouring rain I was back home.
I’ve managed to incorporate produce from both of these shops in this dish, the sausages from the butchers and the butter from the deli.
As the autumn months are now upon us, I couldn’t think of a better dish to cook.
It sounds simple but with a little effort it will be one of the most perfect comfort dishes you could try.
Plus I don’t make any apologies for the presentation of the plate – this kind of home cooked food doesn’t need it – it just needs eating.
Enjoy and support your local businesses and produce.
Visit recipesfrommytravels.com for more of Paul’s recipes and his blog.
Staffordshire pork and leek sausages with mustard mash and the best red wine and onion gravy
1 large red onion finely sliced
4 pork and leek sausages
500ml of beef stock
80ml of red wine
1tbsp Worcestershire sauce
1tbsp of sunflower oil
4 potatoes cooked and mashed with butter, salt and pepper until creamy.
1tbsp of English mustard
1. In a heated frying pan add a little oil and cook your sausages slowly until thoroughly cooked. (I always find the best way to cook good quality sausages like these is on a low heat and without pricking them)
2. In a saucepan add a little oil and add your onions. Cook gently until caramelised with its own sweet natural juices.
3. Add the red wine and keep stirring until the liquid has reduced to nothing.
4. Add the butter and flour and keep stirring until the flour has cooked out.
5. Pour in the beef stock and Worcestershire sauce slowly and simmer until the sauce has thickened.
6. With the creamy mashed potatoes add the mustard and stir in well.
7. Place the pork and leek sausages onto a warm plate with the creamy mash and spoon over the onion and red wine sauce.