Page 60 - Delicious - UK (February 2020)

D E L I A R E T R O S P E C T I V E

A 1970s CLASSIC

This wonderful sausage recipe, first published decades ago, is set for a revival. One taste of the
rich braise, with a dollop of mash on the side, and you’ll know why it’s stood the test of time

Recipe writing has to involve all levels of cooking for all

occasions. In attempting to pick out what has been the most
commented on, I would instantly have to say this one wins the

prize by a mile, for what has come to be known as a midweek,
not too expensive, family recipe. Even now I meet people who

still make it from when it was first published in my small

paperback called Frugal Food in 1976.
It obviously needs to be made with good quality sausages.

I still buy Lane Farm sausages (lanefarm.co.uk), which are
made locally, but a good supermarket brand is Powters

Newmarket sausages. For me, serving this with mash is non-negotiable. My recipe is
900 grams of desiree potatoes, cut small and steamed with salt until soft, 50 grams

of butter, 4 tablespoons of milk, two tablespoons of crème fraîche and pepper. I use an
electric hand mixer to break them up, then whip until smooth. Perfect.

Bangers braised EQUIPMENT pepper (no salt needed).
in cider • You’ll also need a medium
SERVES 2-3 flameproof casserole with Now put a lid on as soon as it begins
a tight-fitting lid. to simmer, then transfer it to the
• 454g pork sausages oven for 30 minutes. After that
• 1 medium cox’s apple, cored and METHOD remove the lid and let it continue to
sliced into rings (no need to peel) First place the casserole over cook for a further 20-30 minutes.
• Butter a medium heat, add a little oil Towards the end of the time, fry the
• Freshly milled black and when it’s hot, brown the apple rings in butter till golden and
pepper sausages all round – it’s soft, and garnish the casserole with PORTRAIT: TREVOR LEIGHTON. FOOD PHOTOGRAPH: GARETH MORGANS. FOOD STYLING: JEN BEDLOE. STYLING: DAVINA PERKINS
• A little oil for frying important to get them well them. This is obviously going to
• 200g smoked lardons browned. need some very creamy, fluffy
• 225g small shallots mashed potatoes, and depending on
• 1 heaped tablespoon plain Then, using a draining spoon, the time of year, I would serve some
flour remove them to a plate whilst tender, squeaky, lightly cooked
• 375ml strong dry cider you brown the lardons and spring greens.
• 1 clove of garlic, crushed shallots lightly. When that’s done,
• 1 bay leaf sprinkle in the flour to soak up Recipe © Delia Smith 2008, Delia’s
• 1 rounded teaspoon freshly the juices, then gradually stir in Frugal Food, published by Hodder and
chopped thyme, plus a few sprigs the cider. Now pop the sausages Stoughton. For more Delia recipes,
back in along with the garlic, bay cookery school videos, information on
Preheat the oven to 180°C/gas leaf, fresh thyme and sprigs. bakeware and ingredients go to
mark 4. Add some freshly milled black deliaonline.com

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