Richard Fox: "Sausage and mash cooked on the barbie? 'Surely the mash would fall through the grill,' my mate Simon hilariously remarked. 'Not so,' said I, 'when the mash is encased in a herby, juicy, minced pork patty.' Not only does the mash ooze out in a molten, buttery way when you cut into it, but it prevents the classic barbie problem of drying out burgers, or leaving them raw in the middle. While a good malty, hoppy English ale is a perfect foil for the sweetness of the pork as an ingredient - and also ideal if you're serving this one up as winter comfort food - I would advocate a refreshing, cleansing pilsner or dry Belgian Abbaye beer for a summer barbie."
1. Make the burger mix by simply combining all the ingredients, except the mash, and then refrigerate the mixture. The mash should also be well refrigerated, as it’s much easier to handle when cold and firm.
2. When you're ready to assemble, divide the pork mixture into eight and make a well in the middle of each one. Divide the mash equally between four of the patties pressing it into the well.
3. Place another patty on top of each mash-filled one and seal around the edges, shaping into a burger as you do.
4. To cook, simply brush with oil and barbecue in the usual manner.
© Richard Fox
Learn your way around a pig with our interactive guide to pork cuts
Find a wine to match your favourite dish.
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.
Comments