{"id":95664,"date":"2017-11-20T12:23:00","date_gmt":"2017-11-20T12:23:00","guid":{"rendered":""},"modified":"2023-01-06T21:42:44","modified_gmt":"2023-01-06T21:42:44","slug":"bangers-mash-spinachprep-ahead-family","status":"publish","type":"post","link":"https:\/\/cvnextjob.com\/index.php\/2017\/11\/20\/bangers-mash-spinachprep-ahead-family\/","title":{"rendered":"Bangers, Mash & Spinach\u2013Prep. Ahead Family Mealtimes"},"content":{"rendered":"
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Now, this is one to try if you really want to know what goes into your sausages! Otherwise, it\u2019s always a quick and easy tea, especially if you use ready mashed mash. I hate doing mash, the phaff involved in peeling, then boiling, then mashing the potatoes, only to produce a rather lumpy dollop of something. So I\u2019ve started buying frozen \u2013 looking at the ingredients, it has exactly what I would put in: potatoes, salt and pepper and butter, so I don\u2019t really see the problem!
Anyway, if you use it, this becomes a super quick meal. Pop the susages in the oven for a healthier \u2018cook\u2019, microwave the mash and spinach and knock up a \u2018ready made\u2019 Bisto-type gravy. Easy.
If you\u2019re looking for something a little more challenging, then why not have a go at making your own sausages? Jimmy recently demo\u2019ed how to do this on Friday Night Feast<\/a> with Jamie, so I couldn\u2019t wait to give it a go! My first attempt involved \u2018mincing\u2019 the meat in the food processor and using a piping bag to fill the sausage skins. Now this does work especially if you\u2019ve got a sharp blade on your processor, but the fat needs chopping very small before beginning, so it\u2019s not a brilliantly quick option. Also, the effort required to squeeze the meat out from a piping bag into sausage skins is incredible \u2013 and you could do with another pair of hands to be honest. And so it came about that I ordered the Food Grinder attachment for my KitchenAid, along with a sausage stuffer! And I bought skins from Lakeland<\/a> rather than the \u2018natural\u2019 hog casings suggested. 
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My second attempt took just as long, but was much less effort! I used a small shoulder of pork (from Tesco, about \u00a33) and a small pack of strips of pork belly (again, about \u00a33) . Use a sharp knife to cut this into small strips and feed into the grinder. I\u2019ll post a video next time I make them so keep an eye out for it. Now, some reviews had said that the grinder sometimes grinds it\u2019s own metal, leaving a grey metallic goo in the meat (! \u2013 yuck) but I found this is only the case if you don\u2019t keep the fat from from entangling itself around the blade and \u2018grater\u2019 plate. If you keep this are free-flowing, it works a treat. Add a good handful of dried breadcrumbs to the mix, and much pepper. A little salt also helps flavour and a selection of your favourite dried herbs. This way, you know exactly what has gone into each and every sausage. Once combined, re-feed back into the grinder with the stuffer attachment attached. Guide the mince through, leaving a little space in the casings to twist into sausages, but no air. I made between 12-14 sausages, and you could divide the batches and use different flavourings for each if you\u2019d like.
Cook in a high oven. Use the browning juices from the tray to begin your gravy. Simply chop some onions and fry off gently in the sausage pan with a spoonful of redcurrant jelly. Once softened, sprinkle a little flour over and add water or stock to your taste.
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Now, this is one to try if you really want to know what goes into your sausages! Otherwise, it\u2019s always a quick and easy tea, especially if you use ready mashed mash. I hate doing mash, the phaff involved in peeling, then boiling, then mashing the potatoes, only to produce a rather lumpy dollop of […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/posts\/95664"}],"collection":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/comments?post=95664"}],"version-history":[{"count":0,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/posts\/95664\/revisions"}],"wp:attachment":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/media?parent=95664"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/categories?post=95664"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/tags?post=95664"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}