-
Prep time
10 minutes
-
Cook time
30 minutes
-
Serves
4
Author Notes
Inspired by classic British bangers and mash, this version adds a fresh twist to the dish—a leek and pear gravy scented with ginger and lemon. While any type of sausage will work well, Italian pork sausages offer the most flavor from both the pork drippings and the sweet fennel and spices. Serve over a thick slice of sourdough, either toasted or pan-fried in the drippings, or atop a mound of mashed potatoes to soak up all the delicious gravy.
—César Pérez
Ingredients
-
1
drizzle olive oil
-
8
Italian pork sausages, hot or sweet
-
4
leeks, sliced into half moons (white part only)
-
3
garlic cloves, sliced
-
2
pears, cored, one diced and the other wedged into eighths
-
1
2-inch knob of ginger, cut lengthwise
-
2 sprigs
fresh thyme
-
1
bay leaf
-
1 pinch
salt, more to taste
-
1 pinch
black pepper, more to taste
-
1 tablespoon
all-purpose flour
-
1 pinch
Aleppo pepper
-
3 cups
chicken stock
-
1 tablespoon
honey
-
1
lemon, zested and juiced
-
2 tablespoons
cold butter
-
1 bunch
chives to garnish, finely chopped
-
Toasted or pan-fried sourdough bread or mashed potatoes, for serving
Directions
-
In a large skillet, heat a drizzle of olive oil over medium heat. Add the sausages, browning them on all sides, but not cooking all the way through. Remove and set aside.
-
In the same skillet, add leeks, garlic, 1 diced pear, sliced ginger, thyme sprigs, flour, and bay leaf and cook for one minute. Season with salt, pepper, and Aleppo pepper.
-
Pour in chicken stock and honey. Bring to a simmer, then return the sausages to the skillet along with the pear wedges. Slightly cover and cook until gravy reduces, about 10 minutes. Finish with the zest and juice of a lemon.
-
Remove from heat and quickly stir in cold butter until it melts, to add a silky finish. Garnish with a generous amount of finely chopped chives right before serving.
-
Arrange the sausages (whole or sliced) on toasted or fried sourdough bread or mashed potatoes, topped with the leek and pear gravy.
See what other Food52ers are saying.