Sausages and Mash

The return leg of dinner for my friend A, tonight and I’ve been alternatively, teasing a menu of British Classic and taunting a menu of Scottish Seasonal (Haggis!); I decide to go with Sausages and Mash.

I’d like to use Marsala wine as part of the gravy but fail to find any on my way home opting for a Malbec instead (Spookily, A brings the same wine!) and hope that the supermarket sausages I buy will brown nicely. I have always found that butcher’s sausages brown up better than those bought in the supermarket and I think this is because the skins of butcher’s sausages are made of animal intestines, whereas the supermarket variety is more synthetic. As it happens, the pattern of browning on those I get unfortunately indicates the latter. I also manage to leave the onion gravy in the oven a little to long and as a result there is less of it than I would like to soak up the potato and swede mash. Still despite a few misgivings the sausages, gravy and mash go down well followed by GU’s chocolate soufflé.