Bangers and Mash with Red-Wine Gravy

for the frizzled leeks:
2 small leeks
canola oil
fine sea salt

for the mash:
2 pounds Russet potatoes, peeled and cubed
fine sea salt
4 tablespoons butter
1/3 cup heavy cream

for the bangers and red-wine gravy:
canola oil
6 pork sausages
2 large shallots, minced
1 cup dry red wine
2 cups chicken broth
2 sprigs fresh thyme
1 tablespoon butter
1 tablespoon flour
fine sea salt
freshly ground black pepper

To make frizzled leeks, trim leeks, discarding roots and greens. Cut into 2-inch lengths. Cut in half lengthwise and slice into julienne strips. Rinse in a colander under running water. Pat dry between paper towels.

Warm 1 to 2 inches of oil in a large pot set over medium-high heat. The temperature of the oil should register around 350 degrees F.

Once oil is hot, fry leeks in batches for 1/2 minute. Transfer with a slotted spoon to a tray lined with paper towels to drain. Season with salt.

To make mashed potatoes, add cubed potatoes to saucepan and cover with water. Bring to a boil; lower to a simmer. Cook until knife tender, about 15 to 20 minutes. Drain potatoes. Mash with butter. Add cream a little at a time, until mixture is smooth.

While potatoes boil, cook the sausages. Warm 1 tablespoon oil in a large skillet or sauté pan set over medium-high heat. Sear the sausages all over until brown. Remove to a plate. Wipe out pan. Refresh pan with 1 tablespoon oil. Add shallots, sauté until translucent, about 3 to 5 minutes. Deglaze pan with wine. Add broth and bring to a boil. Return sausages and any juices to pan. Reduce to a simmer. Cook, covered, until sausages are cooked through, about 15 to 20 minutes.

To make gravy, remove sausages to a plate. Increase heat to high to reduce the gravy by a third. To thicken, knead butter and flour into a paste. Add to pan and stir constantly until the sauce thickens. Continue to cook for a few minutes. Season with salt and pepper. Return sausages to pan and rewarm.

To serve, place a spoonful of mash on each plate. Add 1 or 2 sausages. Spoon gravy over bangers and mash. Garnish with frizzled leeks.

Yield: 4 to 6 servings.

 

- Courtesy of Joseph Erdos