My favourite blogging events are definitely the ones that involve food and my kids. I love nothing better than my children benefiting from the work I do here. Last week, I got to spend some one on one time with middle daughter, Violet at the Great John Street Hotel in Manchester for a lovely evening with Paul Rankin. You will most probably remember Paul from Can’t Cook, Won’t Cook fame or maybe if you are a bit more high brow, you will have visited his restaurants, Roscoe & Cayenne.
Well Paul is now on a mini tour of the UK, promoting his love of his own brand of sausages, the Rankin Selection of pork sausages. Our blogging event was all about these sausages – from the sausage roll canapés on arrival to the heartily wonderful, sausages, mash & onion gravy sit down meal later on.
Paul and his team opened the event in what I can only describe as, good old fashioned Irish friendliness. We were given a warm welcome, Paul was very modest when described as a ‘celebrity chef’ From what I can remember he called himself, “A man on the telly that can cook”. He introduced his brand and love of sausages – we were there to #saveoursausage! He recognises that people want comfort food, families like to sit down to a good old feed and flavours must be simple and honest. His sausages are all made from either GB or Irish pork and must contain 50% pork meat.
There was fun for the kids too, a good natured game very similar to Can’t Cook, Won’t Cook where we answered impossibly hard questions about … sausages of course! And of course, there were prizes for everyone – Sweeties for the kids and the cutest tiny frying pan for the grown ups.
Paul shared his secrets of how he likes to cook sausages – He prefers to fry them, which feels alien to me. I fried the sausages below and served them to Mr C who honestly commented on how nice they were. Paul told us his tip of making onion gravy – Apparently we should be sweating the onions down for 45 minutes!
I’ve tried to follow his tips when I made my onion & mushroom gravy(see photo at top of page):
Ingredients: Serves 2
1 Small Onion (finely chopped)
2 tbsp Balsamic Vinegar
2 large mushromms (chopped small)
150ml Vegetable Stock
In a small frying pan, sweat down the onion using 1 tbsp vegetable oil for at least 10 minutes until transparent. This should be on a really low heat – the onions should not be browning too much.
Add the balsamic vinegar and continue to cook for 5 minutes.
Add the mushrooms, vegetable stock & pepper – stirring for another 5-10 minutes.
Many thanks to Tots100 for the opportunity to attend the evening. Rankin Sausages are currently being sold for a promotion price of £1.75 in leading supermarkets (Pack of 8).
My question to you for today is … who would you like to share Sausages & Mash with?