Nothing says ‘Wales’ more than the iconic Welsh Leek. Grown in the fertile soils of Pembrokeshire, Blas y Tir leeks have been expertly nurtured to develop their distinctive flavour… and now they are to experience a new lease of life, as a key ingredient in Award-Winning Edwards of Conwy sausages.
Blas y Tir Leeks and Edwards of Conwy Sausages…
The collaboration, which sees Welsh fresh produce brand Blas y Tir supplying Pembrokeshire-grown leeks to North-Wales Master Butchers Edwards of Conwy, has formed from an increasing desire from Welsh consumers to purchase more Welsh food products. With 8 out of 10 consumers in a recent survey stating they would prefer to buy Welsh if available, products such as Edwards of Conwy Pork and Blas y Tir Leeks sausages will undoubtedly be a hit amongst loyal Welsh shoppers.
Edwards of Conwy, whose high street shop has officially been named ‘Wales’ Best Butchers Shop 2017-2018’, have been making Pork and Leek sausages for over 30 years. Their philosophy is simple, they use quality ingredients and succulent cuts of meat, butchered using traditional methods to create their Award-Winning range.
The new and improved Edwards of Conwy Pork and Leek sausages, incorporating Welsh Blas y Tir leeks grown by dedicated allium specialist Jim Massingham in Tenby, Pembrokeshire, are available in retail stores throughout Wales now.
Tuck into delicious Edwards of Conwy Pork and Leek Sausages, served with traditional mashed potato and gravy tonight!
You can find out more about Edwards of Conwy and discover their product range by visiting their website here…
Edwards of Conwy Pork and Leek Sausages with Mashed Potato and Gravy Recipe…
- Oil for roasting.
- 1 packet of Edwards of Conwy Pork and Leek Sausages.
- 700g Blas y Tir White Potatoes
- 50g Salted Butter
- Splash Whole Milk
- 1 large Red Onion, sliced.
- 1 tbsp. Muscovado Sugar
- 1 sprig Thyme
- 400ml Beef Stock
- Splash Red Wine
- Freshly milled Salt and Pepper
- Pre-heat the oven to 180° Lay the sausages individually into deep roasting tray, drizzle with small amount of oil and cook for 20 minutes, turning half way through so they brown evenly.
- Whilst the sausages are cooking, peel the potatoes, and cut into roast potato sized pieces. Add the chunks to a pan of cold water, with a small pinch of salt. Boil the potatoes for approximately 30 minutes, or until soft enough for mashing.
- Once cooked, drain the potatoes, saving the water to make the stock for the gravy. Add the butter and milk to the potatoes and mash until smooth.
- Once cooked, remove the sausages from roasting tray and leave to rest. Add the red onion, thyme and sugar to the meat juices in the roasting dish and fry the mix over a low heat. Once the onion is soft and sticky add the flour and mix into a paste. Add the stock a little at a time, until a smooth consistency and desired thickness is reached. Season with salt and pepper and add the wine and the cooked sausages to the gravy mix.
- Return the sausage and gravy mix to the oven for a further 10 minutes to allow the sausages to soak in the gravy.
- Serve with the smooth mashed potato and a seasonal vegetable side of your choice.