Serves: 4Smoked-Mash-Recipe

Preparation Time: 15 mins

Cooking Time: 60 mins



12 Musk’s Newmarket Sausages (2 packs)

1.5kg Washed Potatoes for Baking

200g Sliced Red Onions

100g Salted Butter

100ml Double Cream

100ml Good Red Cooking Wine

250ml Good Chicken Stock

1 Tablespoon Redcurrant Jelly

200g Apple wood chippings for Smoke

Salt & Pepper


Cooking instructions

Place the wood chippings onto large tray suitable for the oven, place over burner on top of stove and allow to heat until smoke is showing.

Place potatoes onto tray (on top of chippings)and cover with aluminium foil making sure to seal well to prevent smoke from escaping.

Put potatoes into med hot oven 170/190ºc cook for approx 50 min

Meanwhile in a thick bottom pan using 25g of the salted butter fry the sausages for 10 to 15 minutes until golden brown. Remove sausage and leave aside.

In the same pan add the sliced red onions cook slowly for 7min, then add the red wine and chicken stock, bring to the boil then reduce the heat to a simmer and cook until the liquid has reduced to half its original volume.

When potatoes are cooked remove from oven and leave to cool for a few minutes, when cooled just enough to handle cut in half, scoop out all potato into bowl, add double cream and remaining butter, mix with fork and season to taste.

Add all sausages back to pan containing the gravy and allow to cook for 2/3 min.


To Serve

Divide the smoked mash potato evenly into 4 bowls, add redcurrant jelly to gravy to give it shine, Check for seasoning, place 3 sausages onto each serving of mash, spoon over onion gravy and serve.