Sausage and Blue Mash


Sausage and Blue Mash
With Shallot Red Wine Sauce

Richard Sim, Fresh Element

 Serves 10 as an aperitif

Suggested variety: Carroll’s Heritage Potatoes Salad Blue early 1900s.

Lucy says: “This can be a small, unique aperitif on a small spoon, or as a main course.”


  1. Grill the sausages for approximately 15 minutes until nicely browned, then slice the sausage into quarters.
  2. Boil the Carroll’s Heritage Potatoes Salad Blue 1900s and mash with milk, sea salt and freshly ground pepper to taste.
  3. Arrange pieces on sausage on top of the mash.

Shallot Red Wine Sauce

  1. Reduce the stock in a pan by three-quarters.
  2. Put shallots in a frying pan and brown. Add the wine to the browned shallots and reduce by three-quarters.

Add the reduced stock to the shallots and wine and reduce again until it achieves a sticky consistency. Add one or two knobs of butter and drizzle over the top of the sausage pieces as a glaze.

  • 4 good quality sausages
  • 1 lb of Carroll’s Heritage Potatoes Salad Blue 1900s.
  • 2 tablespoons of milk
  • Sea salt
  • Freshly ground black pepper


Shallot Red Wine Sauce

  • 3 pints of good quality brown beef stock
  • ¼ bottle of red wine
  • 2 measures of port
  • 20 shallots, peeled.
  • Butter.