Even in the height of summer, it’s not unusual to hanker after some good ol’ fashioned comfort food. And when it comes to classics like ‘bangers and mash’, there really shouldn’t be any reason as to why you can’t enjoy it whilst sitting out in the sunshine and enjoying a glass of red.
Well, OK, maybe hovering over a stove in the kitchen whilst the thermostat goes skyward is good enough reason to drop such delights from the agenda. However, where there’s a will, there’s always a way.
So, for this version, we’re going to go al fresco and cook our Quarter LB Steak Sausages on the BBQ and forgo the mash for a jacket potato instead. You know, to cut down on the elbow grease. We’re also going to grill some Savoy cabbage on the grill whilst we're at it, as this seems to be very much on trend right now.
Now, you might expect a solid and rich onion gravy should be in the running here and that is not a bad idea at all. But as a bit of an alternative suggestion, we’re plumping for Chef Richard H. Turner’s Penny and Bone Marrow Sauce, which really is as special as it sounds and can be found in PRIME.
Combining dried porcini or ceps (Pennybun is the English name for this particular mushroom) with our beef gravy, sourdough breadcrumbs and Parmesan, this accompaniment pairs up very well with our steak bangers and plenty of other meaty cuts.
Plus it contains the magic words: Bone. Marrow.
Whether you try it as a fun midweek twist for the family, or try it when the weather does indeed get cooler; whatever you do, just make sure you try it.
It’s very good.
Ingredients - serves 4
4 baking potatoes, scrubbed and pierced all over
1 large Savoy cabbage, quartered
50g unsalted butter, softened
For the Pennybun and Bone Marrow Sauce (makes 500g)
10 dried porcini mushrooms
50g unsalted butter
50g fresh bone marrow
1 garlic clove, crushed
150g sourdough breadcrumbs
250ml Beef Bones Gravy
50g Parmesan cheese, finely grated
½ bunch of flat leaf parsley, leaves picked and chopped
1 lemon, zest finely grated and juiced
Maldon sea salt flakes and freshly ground black pepper
First, light your BBQ and set up the coals for indirect cooking. When it reaches 220°C, place the potatoes down, offset from the coals and bake for 1 hour or so under the lid, until the skin crisps up and turns brown. It’s also good to turn them over once in a while. At this point, also soak the dried porcini in warm water for an hour, before draining and chopping up, reserving the soaking liquid.
Once done, move the potatoes to one side of the BBQ to keep warm and then spread the coals around for direct cooking, over a medium heat, and place down the Savoy cabbage quarters along with the sausages.
The trick with the cabbage is to turn frequently and not to worry if the outer leaves catch. As it grills, it will essentially steam itself and you can always remove a leaf if it gets too charred. After 10 minutes, the cabbage will be quite soft and you can finish off with a few more minutes by using the softened butter to paint on with a brush and baste.
Likewise with the sausages, turn frequently so that they cook evenly and brown. They should only take about 10 minutes.
Once done, again, move everything to one side to keep warm, whilst you quickly make the sauce.
Place a saucepan over the grill and add half the butter with the bone marrow and as it melts, stir and combine. Add the chopped porcini and crushed garlic and cook for a few more minutes, before adding the breadcrumbs and season with the sea salt and ground black pepper.
Add half the porcini liquor, Beef Bone Gravy, Parmesan cheese, remaining butter, chopped parsley and lemon zest and juice, and stir to combine.
Leave to gently bubble and thicken for 5 minutes or so, then remove from the heat
To serve, spoon some of the sauce into the centre of a plate and place two of the sausages on top. Slice the tops of the jacket potatoes and squeeze, and place the Savoy quarter to the side.
Finish with a touch more butter to melt into the potatoes and a bit of extra grated Parmesan on top.
TOP TIP: You can also get ahead by roasting the bone marrow in your BBQ, to soften up in readiness for creating the sauce. Just pop it in for 15 minutes or so.