What method of cooking a sausage would a Michelin chef use?!

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If he had a Michelin star, he'd know that there are few tastier foods in the world than a meaty, herby British sausage, and that all he had to do was keep it simple and just fry or grill it. Like this ...

BEEF SAUSAGES IN TOMATO SAUCE WITH MASHED POTATO

This recipe is based on an in-flight meal for British Midland by Aldo Zilli. I just wish I could think of a shorter name.

Serves 2

INGREDIENTS
2 cloves of garlic
2 onions
375g of old potatoes
250ml of water
? of a teaspoon of salt
2 tablespoons of olive oil
4 beef sausages
? a tablespoon of butter
? a tablespoon of milk
400g tin of plum tomatoes
140g tin of tomato puree
2 teaspoons of basil
Ground pepper to taste

METHOD

Peel the garlic and chop it into tiny pieces. Peel the onions and chop them into tiny pieces. Peel the potatoes and chop them into quarters.

Put the water and salt into a saucepan on a medium heat. Add the potatoes. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 20 to 25 minutes until soft. Check the water level from time to time and top up if it starts to dry out.

Put the oil into a frying pan on a medium heat. Add the garlic, onion and sausages. Fry the garlic, onion and sausages for about 2 minutes. Stir frequently to stop it sticking.

Open the tin of tomatoes. Put the juice into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan).

Put the chopped tomatoes into the pan. Add the tomato puree and basil. Continue to cook, stirring as the mixture boils. Season with the pepper.

Continue to cook, stirring as the mixture boils, until the sauce has reduced and the sausages are thoroughly cooked.

Drain the potatoes and mash with the butter and milk until it is smooth and lump free. Season with the pepper.

ADDITIONS AND ALTERATIONS

Use pork or turkey sausages.

TIPS

New potatoes make rubbish mashed potato. Use old ones like King Edward’s or Desiree Reds.

Use good quality sausages. The more meat in them the better. There are few tastier foods in the world than a meaty, herby British sausage. There is nothing worse than a bland, mass-produced tube of pink stodge.

Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

A good chef will cook the sausage to get the desired effect in the dish he is cooking. I don't live in the UK so I don't know what a Tesco sausage would taste like.

I like to brown my sausages in a cast iron pan, but if I have a charcoal grill going outside I will skin them and cook them gently in a pan inside the house to get the fat out of it then brown it over the charcoal. Killer.

A good question....

Depending on the intended dish in mind.. the preparation could differ...

most of the chefs like to grill the sausage....as you can really get the flavors out.

steaming is also an option if the intended usage if for a rice preparation.

some would just cut it raw and cook it off in the dish in mind like a casserole.

FIRST THERE ARE NO 5 STAR CHEFS AS THEY ONLY GO TO 3 STARS AND DO YOU REALLY THINK ANY TOP CHEF WOULD USE SAUSAGES FROM TESCO NO THEY WOULD NOT THEY WOULD GET WHATEVER THEY WANT FROM A GOOD WHOLE SAIL STORE AND NOT PAY RETAIL PRICES AS FOR THE METHOD WELL THEY WOULD GRILL FRY OR GRIDDLE SAUSAGES

5 star Michelin Restaurants, not chefs and he would probably grill or saute it, though you won't find Tesco sausage in a five star restaurant.

It would be impossible. There is no such thing as a 5 star Michelin restaurant.