Sausages with Celeriac Puree and Braised Shallots
This is a slightly upmarket version of the traditional supper of bangers and mash. Try to source really good sausages for this dish – Hugo Arnold recommends using Toulouse sausages, who’s casing is made from caul fat. A staple part of the Irish diet, there is an almost innumerable amount of different regional variations and specialities of sausages. The greatest variety can be found in Germany, home to over 1,000 different types of sausages!
Peel a head of celeriac and roughly chop into equal sized chunks. Place in a saucepan of boiling, salted water along with an onion studded with 4 cloves. Cook until tender, drain, remove the cloves from the onion and liquidize the onion and the celeriac. Beat in 4 tblsp of olive oil and enough milk to form the desired consistency. Set aside and keep warm.
Fry 8 sausages in a little oil until cooked through and keep warm.
Put 450g peeled shallots in the same pan, coat throughly in oil, cover with tin foil, lower the heat and cook until tender, about five minutes. Remove and keep warm.
Drain any excess oil from the pan, add 300ml cider and reduce, scraping up any bits from the bottom of the pan until the liquid becomes a syrup.
Serve the sausages with the celeriac and the shallots, and pour over the cider gravy.