Turkey sausages with roast potatoes and red wine-infused mushrooms with spinach… all in goose fat

What a long title. Let me explain. My flatmate and I attended the Taste of Christmas festival on Sunday, and brought  many things home, including the stars of the night’s dinner: Goodman’s Goose Fat and Kelly Bronze’s turkey sausages with redcurrant. These are probably the best sausages I’ve ever had – I’m not usually a big fan, as I prefer ‘normal’ meat, but these are only 11% fat and 100% deliciousness. They combined perfectly with the crisp roast potatoes, but even more so with the red wine-infused mushrooms and spinach, as the richness of the wine brought out the meat flavourings perfectly. This dinner was very simple and easy to make and incredibly comforting and warming after a day at the festival! The roast potato recipe was adapted from BBC Good Food, and the mushroom recipe was inspired by Jill’s Test Kitchen. The timing works out quite well with these 3 things, as long as you do the following:

1. Pre-heat oven
2. Prepare potatoes and put in oven
3. Make mushroom dish and leave to infuse
4. 25 minutes after putting potatoes in oven, put in sausages too
5. Potatoes and sausages will be done at the same time, and you can re-heat the mushrooms and eat everything together!

Serves 2

Sausages:

• 4 turkey and redcurrant sausages from Kelly Bronze

Line a small baking tray with aluminium foil. Bake for 10 minutes on each side at 180 degrees Celsius – a total of 20 minutes. Make sure to cut one sausage open to make sure they’re cooked through (see below!). Roast potatoes:

• 5-6 medium-sized potatoes, peeled and chopped into smallish cubes
• 3 tbsp goose fat (alternative: olive oil)
• 3-4 generous pinches of sea salt
• 2 tsp mixed Italian herbs
• 2-3 garlic cloves, finely chopped

Pre-heat the oven to 180 degrees Celsius. Melt the goose fat in a saucepan and add the potatoes along with all the other ingredients, mixing thoroughly. Line a small baking tray with aluminium foil and spread out the potatoes. Bake for about 45 minutes, mixing the potatoes up every 15 minutes. Make sure the inside is done and the outside is golden and crisp – then you know they’re ready! Mushrooms and spinach in red wine:

• 2 tbsp goose fat (alternative: butter)
• 100g chestnut mushrooms, de-stemmed and quartered
• 50g baby spinach
• 100ml red wine
• 2 tsp minced garlic
• 1 tsp salt
• Generous amount of black pepper

In a small frying pan, melt the goose fat and fry the mushrooms for about 5 minutes, until no liquid remains. Add the garlic and stir for 1 minute. Then pour in the wine and add the salt and pepper. Reduce heat to medium and leave to infuse for 10-15 minutes, until the red wine has reduced by about two thirds. Add the spinach and stir until completely wilted. Turn off the heat and leave to infuse even more until the rest of the meal is done, then reheat at the last moment.