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Recipe for :

Lamb and Olive Sausages, Olive Oil Mash, Balsamic Onions

Andy LynesThis recipe comes from Andy Lynes -

Andy Lynes is a Glenfiddich Award nominated freelance writer specialising in food, drink and travel. He is a regular contributor to BBC's olive magazine and writes a weekly column and occasional travel articles for the Independent on Sunday Compact Traveller supplement.

If you would like to know more about Andy take a look at his web site <click here>


250g lamb shoulder, minced
75g pork belly, minced
handful bread crumbs
1 size 3 egg, beaten
olive oil
2 shallots finely chopped
handful black olives, chopped
3 anchovy fillets
tablespoon of chopped rosemary
salt and pepper
sausage skins

Mash Ingredients:
450g floury potatoes, peeled and cut into chunks
50g butter
150mls double cream
150m Is olive oil
salt and pepper

For Balsamic Onions:
2 large onions sliced finely
groundnut oil
2 tablespoons caster sugar
90mls balsamic vinegar

For Lamb gravy:
Knob of butter
1 shallot chopped
1 clove garlic, minced
1 sprig rosemary
1 glass of dry white wine
300mls of lamb stock made from shoulder bone and trimmings
diced butter

To make Wilted Spinach:
250g de-stalked and washed spinach
Knob of butter


To make sausages:

  • Mix together the minced lamb, minced pork , bread crumbs and (size 3) egg.
  • Sweat the shallots in the oil.
  • Add black olives, anchovy fillets and chopped rosemary and cook for a few minutes.
  • Combine with the meat and season.
  • Pipe into the skin.
  • Fry until cooked.

To make mash:

  • Boil the potatoes until tender, drain, pass through a mouli legume and beat in the butter.
  • Heat the cream and oil together, then add slowly to the purée until you achieve the desired consistency.
  • Season.

To make Balsamic Onions:

  • Sweat the onions in the oil.
  • Add the sugar and cook until dissolved.
  • Add the vinegar and cook for approximately 45minutes.

To make Lamb gravy:

  • Sweat shallot and garlic in butter.
  • Throw in rosemary on stalk, add wine and reduce to nothing.
  • Add stock and reduce by half.
  • Whisk in butter until sauce consistency achieved, then strain.

To make Wilted Spinach:

  • Heat butter in a large pan and cook spinach until just wilted, then drain.

To serve:

  • Place a large quenelle of mash at the top of the plate.
  • Make a heap of spinach on the bottom of the plate and place two of the sausages on it.
  • Put a small heap of the onions on top of that.
  • Pour over the gravy

Serves 4

Andy Lynes