Suzie Bakos’ Makanek Sausages & Mash with Inch's Cider Gravy

A Middle Eastern feast from Suzie Bakos & Inch's Cider.

30 minutes prep

1 hour cook

Serves 3

Guest Contributor

Ingredients

Curried mash:

800gfloury potatoes, peeled and chopped into chunks

to tastesalt

1 tspcurry powder

1/2 tsp cayenne

1/2 tsppaprika

1 tspgarlic & herb seasoning

2/3 tbspbutter

100mlmilk

Sausages:

6high quality pork sausages

1 tspvegetable oil

Slaw:

1/4green cabbage, finely slice

1/2 white onion, finely sliced

1green apple, cut into matchsticks

1 tbspchopped parsley

2 tbspolive oil

1 tbspcider vinegar

1 tsplemon juice

1 tspagave syrup

1 tspwholegrain mustard

to tasteflaked sea salt and freshly ground black pepper

Inch's Cider Gravy:

1 tbspvegetable oil

1 tbspplain flour

300mlboiling water

100mlInch's Medium Apple Cider

1beef stock cube

to tastesalt and pepper

Makanek & mash: spiced Iraqi sausages with curried mash, apple slaw & Inch's cider. The supper club main course of our DREAMS, brought to you by Iraqi-British supper club superstar Suzie (aka The Little Sauce).

Method

Place chopped potatoes in a pot of salted water. Bring to a boil and cook until fork-tender. Drain well, then mash with butter, milk, and spices and seasoning with a pinch of salt until smooth.

Heat oil in a frying pan over medium heat. Add sausages and cook until browned and cooked through (make sure cooked through). Let rest for 2 minutes before serving.

Combine cabbage, onion, apple matchsticks, and parsley in a large bowl.

In a small bowl, whisk together the dressing ingredients until emulsified.

Pour over the slaw and toss to combine. Set aside.

Heat oil in a saucepan. Cook down the onions until translucent. Add flour and stir for about 30 seconds. Slowly whisk in boiling water, followed by Inch’s Medium Apple Cider. Add the stock cube and simmer for 3–5 minutes until thickened. Season with salt and pepper, then strain into a gravy boat.

Spoon a layer of mash onto each plate. Top with sausages, then a generous mound of slaw. Garnish with apple slices (and pickled onions if using).

Serve gravy in a jug or boat on the side.