Burns Night: Celebrate With This Whisky Filled Sausage & Mash Recipe
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Tonight marks one of the biggest nights in the Scottish calendar - Burns Night! Whilst many will be tucking into the traditional haggis, I thought I would share a whisky filled dish, full of complete Scottish joy, which will keep you warm on this cold January night when enjoyed by a winter's fire! An extra splash of the tipple whilst cooking is optional!
Good Morning Lovelies,
In the UK, we absolutely love a cosy dinner made up of sausage and mash! Yet, on Burns Night, I have found a new way to bring it to life that no matter where you are in the world you will love! Enhanced by the flavours of a classic Scottish whisky, this is a dish that will warm the soul.
Made in just one tray, it is so easy to create and can be prepared in under an hour. Even the homemade gravy takes hardly any time at all. Get ready to open your favourite bottle of Scotch and prepare to pour the warming liquid into this hearty dish. It is time to set this Burns Night alive…
Ingredients
Eight Cumberland Sausages
500g of Peeled and Chopped Potatoes
400g of Peeled and Chopped Swede or Turnips
Two Tablespoons of Oil
One Sliced Onion
Two Tablespoons of Butter
One Tablespoon of Plain Flour
One Cup of Beef or Vegetable Stock
Two Tablespoons of Scotch Whisky
Salt and Pepper (To Taste)
Tools
Baking Tray
Kitchen Tongs
A Frying Pan
A Large Spoon
A Spatula
A Measuring Jug
A Potato Masher
A Mixing Bowl
Method
- Start by pre-heating the oven to 200°C, before gathering your oven tray and scattering the potatoes and turnips or swede into it.
- Drizzle the vegetables in the oil, salt and pepper and place the sausages on top.
- Pop into the oven and bake for 35 to 40 minutes. Turn the sausages over once during cooking.
- As the sausages and neeps and tatties cook, grab a pan and melt one tablespoon of butter in it.
- Add the onions and cook until soft, then stir in the flour.
- Gradually add in the stock and the whisky, stir as you do, before allowing it to simmer for five minutes.
- When the potatoes and turnips or swede are cooked, pop them into a bowl, add the remaining butter and mash. You can also leave them chunky if you would prefer them this way.
- Grab your place and dish up the mashed neeps and tatties, top with the sausages and pour over the whisky gravy.
- Then simply tuck in with an added glass of the golden stuff on the side!
Burns Night has never tasted as good as this lovelies! However, if you can’t bear to part with the beloved haggis, you can also make sausages out of the haggis meat instead! Any way will keep you happy and warm during this cold month! Happy celebrating lovelies!
Joey X
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