I started my blog up a mere 6 months ago now. It was something I was wanting to do for a while but faced the usual (I guess) hurdles of the fear of self publicising and having enough content. There was also the very real problem that I had no idea how these things work – but thanks to the good people at WordPress I was up and running easier than I imagined.
It’s been a great distraction from the day to day pressures of running a business and a brilliant way to channel my curiosity and interest in food and cooking. Then there’s the other benefits of being in a community of like-minded bloggers from across the world. I’ve been introduced to some genuinely interesting and funny people through this.
The only problem is it begins to takeover. I’m sure as most of you reading this with your own blogs know what I mean. I’m constantly on the look out for ‘bloggable’ ingredients and quirky produce.
I say problem, but then it isn’t really. It gets you out of your comfort zone, always looking for something new and interesting. Seeking out new cuisines and trying tricky dishes.
So, having said all that, I present to you – Bangers and Mash. They’re ‘Posh Bangers and Mash’ I grant you, but sausages and potatoes nonetheless. Hmm, I’ve learned nothing.
It was really the culmination of two scenarios – the ageing Toulouse sausage and mushrooms in the fridge and a little quest I had after reading a recipe by Frances Atkins, Head Chef at the Yorke Arms – where I had one of my favourite ever meals.
It included making a red wine reduction, which was something I hadn’t really been doing properly by all accounts. A bit embarrassing really as it’s so simple. I had some fresh chicken stock I made up earlier in the week and used that.
The mushrooms were a bit of a side-quest really but I’m really glad I did them as they worked brilliantly with a bit of strong Taleggio cheese and fresh basil on top.
Taleggio cheese
I won’t go into making the mash, we all make own our favourites, but I mixed it with wholegrain mustard, butter and single cream. It was Friday after all.
Serves 2
- 4 Toulouse Sausages.
- 1 onion, sliced.
For the red wine reduction
- 1 large glass fruity red wine
- 300ml/1 cup Fresh chicken stock
- 1 tsp balsamic vinegar
- 1 knob of butter
- Salt if needed. I didn’t.
For the mushrooms
- 4 large mushrooms – I had Portobello.
- 1 tbps butter melted with a 1/4 tsp chopped garlic.
- 4 basil leaves. Shredded.
- Drizzle of olive oil
- Salt and pepper
- 4 slices of Taleggio cheese.
Start with the red wine reduction as this can take the most time. Pour the lot into a small sauce pan and bring to a simmer. Reduce until it coats the back of a spoon according to Ms Aktins. She’s absolutely correct of course… Finish it off with a knob of butter for shine and flavour.
Next roast the mushrooms in the oven with a drizzle of olive oil and salt for about 15 minutes on a moderate oven.
Halfway through, brush on the melted butter/garlic. Just before you need to serve, put the Taleggio cheese and basil on top. Melt under a grill until coloured.
For the sausages, simply pan fry them to brown all over with the onions and then place in the oven with the mushrooms to cook through. Deglaze the pan with a little red wine and add to the reduction if you want – I did and it made it even richer
Serve it all together with a nice cheffy drizzle of the reduction – it’s pretty rich. A good glass of red wine finished it off nicely! Happy weekend.
Food, Frankly 
It’s a classic for a reason. Total nostalgia dinner!
Thanks! ‘If it ain’t broke’…. Simple and delicious!
I know what you mean about it taking over, but some of my favourites (on my blog and others) have been things like this…good honest cooking at its best! Looks fab!
Thank you! It is often the best way isn’t it? Simple flavours.
Looks delicious. Love your mushroom treatment.
Thanks very much. Funnily enough that was an after thought – really made it though!
Toulouse are excellent sausages, especially with mash. I bet the mushrooms were great with that cheese 🙂
Taleggio is my new favourite I think! Toulouse sausage worked really well with the red wine sauce. A keeper!
Love the mushrooms. Just got into roasting them, but haven’t tried topping with cheese yet. Will have to see if I can get Taleggio.
Thank you Stephanie, I do think it turned out to be the best bit of the dish! Hope you get hold of some – worth a try.
The mushrooms looks wonderful! Great meal!
Thank you very much! It all worked together very nicely.
Looking good Phil. I started my blog for pretty similar reasons. It keeps your hand in and causes you to try new stuff. All good fun.
Best,
Conor
Thanks Connor. It is, and strangely addictive isn’t it? Seeing the quality of some others photography, yourself included, has spurred me on to learn more too about that too. An added bonus!
I know that feeling…
Oh my, oh my, oh my! Those portobello mushrooms look delicious. And congrats on hitting the 6 month mark for your blog. 🙂
-JulieC
Something told me you might like those in particular Julie 😉 . Many thanks for that, feels like only yesterday I got started!
have no access on Taleggio cheese, but i’m gonna use some feta or mozrella on this recipes…
Both would be good, but i think maybe a good mozzarella would work best with this dish. Let me know how you get on!
This looks phenomenal, Phil!
Thank you very much! It turned out nicely 😉
Very posh and pretty. Great blog and glad to have found it. Be back soon?
Thanks Connie, glad you like it!
Very posh, very tasty and filled to the brim with msny of my favourite ingredients. I love tallegio, love mushies, love those garlicky spicy sausages. Learning something new everyday 😉
Why, thanks very much! I think the mushrooms went down the best of all…