Sausage and Mash Supper
history of broadcasting in Scotland dates effectively from the opening
of radio stations in Glasgow and Aberdeen in 1923, with Edinburgh and
Dundee relay stations following in 1924. They were operated initially by
the British Broadcasting Company, a consortium formed the previous year
by wireless manufacturers who had come together at the behest of the
Westminster Government's Paymaster General. The Company became a
Corporation in 1927 and operated under Royal Charter. Each station in
the early days was responsible for their own programming, usually a
mixture of talks and recitals, but it fell to the Glasgow station to be
the first BBC station to broadcast an entire play 'Rob Roy' in August
1923.Broadcasting in Scotland has come a long way from those early days,
with the craze of making crystal sets, to an era when television (
invented by a Scot - John Logie Baird ) is the dominant broadcasting
medium. But, in spite of this development, there are still a large
number of Scots who enjoy, indeed, prefer the 'old-fashioned' wireless.
This weeks recipe recalls a popular catch-phrase from the time when the
wireless was still the broadcasting 'King' - "Sausages is the boys" -
which helped to establish the late Jimmy Logan as a popular comedian and
actor. Thanks to sausage manufacturer Lawsons of Dyce, we can all say
"Sausages is the boys" as we tuck into their recipe for Sausages and
Mash. Lawsons are offering sausage sampling in over 50 stores from 14th
to 30th March, 2002, including Asda, Somerfield and Tesco. To find out
the nearest Scottish store where you can sample Lawsons sausages contact
the Lawson Customer Service line on 0800 783 4321.
Sausage and Mash Supper
Ingredients : 1 oz ( 25g ) butter; 1 pack 1 lb ( 454g ) Lawsons Scottish
Recipe thick sausages; 2 medium onions, peeled, cut into wedges; 8
juniper berries, lightly crushed; 2 tbsp plain flour; 1/4 pint ( 150ml )
red wine; 1/2 pint ( 300ml ) chicken stock; a few sprigs of thyme; 1
tbsp Dijon mustard; 2 lbs ( 1 kg ) potatoes; 1/2 small Savoy cabbage,
shredded; 5 tbsp milk; 1-2 oz ( 25-50g ) butter; 4 rashers Lawsons
Unsmoked Bacon, de-rinded & cut into strips.
Melt the 1 oz of butter in a heavy roasting tin over a medium heat. Add
the Lawsons sausages, cook to colour them lightly, then take them out of
the tin. Add the onion wedges and cook slowly, turning occasionally
until golden and softening.
Set the oven to 180 degrees C/ 350 degrees F or Gas Mark 4.
Add the juniper berries to the pan, turn up the heat and sprinkle in
flour. Cook for a couple of minutes whilst stirring to brown, then add
the red wine and stock and bring to the boil to thicken the gravy. Add
the sausages and thyme sprigs then bake, uncovered for 30-40 minutes.
Stir in the mustard & seasoning just before serving.
Place the potatoes in a pan of boiling salted water and cook until
tender. Drain once soft - keeping the water for cooking the cabbage.
Add milk to the potatoes in the pan, bring to the boil then remove from
heat. Add the 1-2 oz butter, plenty of seasoning and mash well. Cook the
cabbage for 5 minutes then drain well. Dry fry the Lawsons bacon until
brown and crispy.
Serve sausages on a bed of mash, doused with rich sauce and topped off
with cabbage and bacon.