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Sausage and Mash

Pork sausages, venison sausages, horesradish mash, broad beans and onion gravy
Bake sausages in medium oven for about 20 minutes. Meanwhile boil peeled floury potaotes, mash and mix with grated horesradish. Brown a chopped onion in butter with a little flour, add red wine and meat stock. Boil broad beans for a few minutes. (Old ones should be first blanched and then skinned).Sprinkle with finely chopped parsley.
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