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Sausage and Mash Supper

The 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
Serves 3-4
 
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.

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