Name: Chevrup sausages with mash and gravy
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Gravy; 2 tablespoon plain flour reserved pan juices; 1/2 cup white wine; 1 1/2 cup chicken stock; 500 gram pork shoulder. chopped; 300 gram fatty pork belly, chopped; 1/2 cup chopped parsley; 2 tablespoon tomato chutney; 1 tablespoon salt; 2 garlic cloves, crushed; 1 birdseye chilli, chopped; 1/2 teaspoon paprika; 1 tablespoon vegetable oil; mashed potato, parsley leaves, to serve

Ingredients

Gravy

2 tablespoon plain flour reserved pan juices

1/2 cup white wine

1 1/2 cup chicken stock

500 gram pork shoulder. chopped

300 gram fatty pork belly, chopped

1/2 cup chopped parsley

2 tablespoon tomato chutney

1 tablespoon salt

2 garlic cloves, crushed

1 birdseye chilli, chopped

1/2 teaspoon paprika

1 tablespoon vegetable oil

mashed potato, parsley leaves, to serve

Method

1.Process pork, parsley, chutney, salt. garlic, chilli and paprika until pork is minced and other ingredients are evenly distributed.

2.Divide into 8 and shape into 7cm sausages. Place on tray and chill, covered, 30 minutes.

3.Heat oil in frying pan on medium. Cook sausages10-12 minutes, until well browned and cooked. Drain on paper towel.

4.Add flour to pan juices and stir over medium heat 1 minute. Add wine and cook, stirring, 1 minute. Remove from heat. Gradually add stock, stirring until smooth. Return to heat, bring to boil and simmer 3 minutes. Season.

5.Garnish sausages with parsley and serve with mashed potato and gravy.

Women's Weekly Food