When thinking about what would be a good accompaniment to some good quality sausages I had the idea of combining mustard and honey.
The 'Humble Spud' had a recipe for mustard mash which included a mixture of wholegrain mustard, english mustard and chopped parsley. Although I love chilli, I am not a fan of english mustard; it is somehow hot and strong in a crass way. I much prefer the more subtle flavour of mustards from France and Germany or some British wholegrain ones. My boys do not like english mustard either but are particularly fond of Hausmachersenf which is a German sweet mustard that in Bavaria is served with Weißwürste. In my garden we are having a great second crop of chives so it seemed daft to buy parsley at the shop.
I peeled the remaining potatoes (at least half a kilo), boiled them and drained them. I then added a slosh of olive oil, a shake of salt, a small handfull of chives chopped by scissors, two cloves of garlic pressed, two heaped teaspoons of wholegrain mustard and two heaped spoons of sweet mustard. I mashed the lot together and served with the sausages.
My boys do not like mash without a gravy. With no suitable stock around I did a simple gravy consisting of a finely chopped onion, two finely chopped garlic cloves, two heaped teaspoons of cornflour, a slosh of soya sauce and two or three sloshes of red wine, plus more water added later.
Having not tried this before the measurements are not well tested hence the informality of the description. All the boys like the mash - even my son who said he hates mash said he would eat it again. One success, two more experiments to go...
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2007-07-07 @ 21:32