Organic Pork & Wild Garlic Sausages with Orla Potato Mash & Sausage Pa

Method

1. Boil the potatoes

Give the Orla potatoes a quick wash to remove any soil.
Leave the skins on (extra fibre… and less effort).

Cut into even chunks and add to a pot of salted water.
Bring to the boil and cook until fork tender (15–18 mins).

Drain well and leave in the pan for a minute so excess moisture can steam off.

2. Cook the sausages

Drizzle a pan with olive oil and place the sausages in over medium heat.

Cook slowly, turning occasionally so they brown evenly and cook through (12-15 mins).
You want a good bit of colour on them which builds flavour in the pan.

Once cooked, remove the sausages and let them rest on a plate.

Resist the urge to clean the pan. The browned bits add flavour to the gravy.

3. Make the gravy (same pan = extra flavour)

Pour beef broth into the same pan used for the sausages.

Let it simmer while scraping the bottom of the pan with a wooden spoon to lift all the caramelised bits into the broth.

You can keep it as it is for a lighter, more jus-like sauce. If you prefer it thicker, mix a small amount of flour with water and slowly stir it into the broth while it simmers until it reaches your desired consistency.

Taste and season if needed.