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