Haggis and Pork Sausages with Mash and Red Wine Onion Gravy

Haggis Koftas is a traditional Scottish recipe for a classic dish of sausages served on a bed of mashed potatoes with red wine onion gravy. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Haggis and Pork Sausages with Mash and Red Wine Onion Gravy.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Pork RecipesScottish Recipes



I recently came across haggis and pork sausages. Now, I like haggis, but some people can find it a bit rich and strong tasting. So this is my version of traditional bangers and mash for a slightly alternative Burns night supper. I’ve shown it here with mashed potatoes, but you can serve more traditionally with tatties and neeps, if you like.

Ingredients:

1 tbsp sunflower oil
8 haggis and pork sausages (the best quality you can find)
small knob of butter
3 small onions, finely sliced
1 thyme sprig
1 bay leaf
pinch of sugar
1 tsp (heaped) plain flour
1 tbsp red wine vinegar
1 glass red wine
1 tsp soy sauce
400ml beef stock made with 1 stock pot or cube

For the mash:
1kg King Edward potatoes, peeled and cut into large chunks
100ml whole milk or 50ml milk and 50ml cream
50g cold butter, diced
fresh grating of nutmeg

Method:

Pre-heat your oven to 200°C (180°C fan/400°F/gas mark 6). Heat the oil in an ovenproof frying pan and gently sizzle the sausages over a medium-high heat for 8-10 mins, turning them, until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Scatter in the onions, stirring them into the butter, then add the thyme sprig, bay and sugar. Give everything a final stir, then put the sausages on top and drizzle over any juices from the plate. Roast everything for 20 mins, turning the sausages half-way through.


Meanwhile, prepare the mash. Turn the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked all the way through (the tip of a knife should slide in easily). Drain in a colander and leave to drip for a minute. Pour the milk into the pan and bring to a simmer, then pass the potatoes through a ricer into the hot milk and mash thoroughly. Once mashed, beat with a wooden spoon or spatula over very low heat, then beat in the butter a few bits at a time. You should have extra-fluffy, smooth mash. Set aside to keep warm.


When the sausages are cooked, remove from the oven, turn the oven off and lift the sausages onto a tray. Return them to the oven to keep warm. Put the pan back on the heat and give the roasted onions a stir, they should be sticky and slightly burnt around the edges. Sizzle for a minute or two more to caramelise, then stir in the flour and cook for another minute. Splash in the vinegar, simmer for a minute, then pour over the red wine and soy, and bubble down to a gloopy paste.

Pour over the stock and boil for 3-4 mins, or until you have a rich gravy. If you prefer, scoop out the thyme and bay, or just leave it in. Tip into a bowl or gravy jug with a serving spoon for the onions. Bring everything to the table and scoop a big mound of mash onto the middle of each plate, then top with the sausages and gravy.