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The chefs at our racecourses are passionate about local produce and creating great dishes. As the nights draw in, here is a favourite from the team at Carlisle, who are led by Alistair Coe.

 

This warming dish which uses seasonal vegetables to create a Cumbrian favourite, clapshot. Traditionally served with game, this variation on mash is equally good with sausages!

 

Serves 4 people

 

 

Ingredients

 

  • 12 4” linked thick Cranston’s Cumberland sausage
  • 1 swede
  • 3 carrots
  • 2 parsnips
  • 2 jacket potato
  • 2 onions
  • 200ml balsamic vinegar
  • 300 ml red wine
  • 10g beef stock cube made up with 500ml water
  • 25g gravy mix
  • 125g butter
  • Salt
  • Pepper
  • Rosemary

 

Method

 

  1. Peel Swede, carrots, parsnip and potato. Chop into even sized chunks place in a pan in cold salted water. Bring to the boil and simmer until vegetables are tender.
  2. Drain off water and place vegetables back in the pan on the hob to dry out for a minute or two.
  3. Mash adding a little butter and season to taste.
  4. Peel onion and finely slice, before frying in a little butter until soft and a little golden brown. Add balsamic wine vinegar and reduce until almost gone.
  5. Add red wine and reduce by half before adding the beef stock, boil and simmer until the onions are soft. Thicken with gravy mix and check the seasoning.
  6. De-link and seal off the sausages in a pan to get an even colour, add the fresh rosemary and place in an oven at 180 degrees for 8 to 10 minutes or until cooked through.
  7. To plate up place a nice quenelle of mash in the middle of the plate, add 3 sausages and a ladle of gravy

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