1 vegetable or chicken stock cube, dissolved in 300 ml/ ½ pint hot water
1 teaspoon Italian dried herbs
10g porcini mushrooms
900g/ 2lb potatoes
2 garlic cloves, crushed
4 – 5 tablespoons milk
3 tablespoons parsley, chopped
Salt and freshly ground black pepper
1. Melt half the butter in a large frying pan and add the onion. Cook over a low heat for about 10 minutes until golden brown. Push to one side of the pan and add the sausages, cooking and turning them until browned – about 5 minutes.
2. Add the wine to the frying pan and let it bubble up for a minute or two. Pour in the hot stock and add then dried herbs and mushrooms. Bring to the boil, then reduce the heat and simmer gently for 20 minutes, to reduce the liquid by one third.
3. Meanwhile, cook the potatoes in plenty of lightly salted boiling water until tender.
4. Melt the remaining butter and fry the garlic for 2 – 3 minutes. Drain and mash the potatoes, then beat in the garlic, butter, milk and parsley. Serve with the sausages.
Cook’s tip: Use 110g/4 oz sliced fresh mushrooms instead of the dried ones. If you wish, omit the wine, add a little extra stock and flavour it with 3 – 4 tablespoons of medium sherry.