House of Bruar Onion Gravy

I love when there is a story to tell through the images I take of food, and this week I was delighted to be heading north to the famous Scottish landmark, House of Bruar.  They have a fantastic story on the menu that tells the tale of the Bruar sausages. From how they are made through to being plated up by the kitchen into a classic favourite of mine – bangers and mash!

I headed to the Bruar butchery, located to the rear of the extensive food hall, for a lesson on how to make a Bruar sausage.  I watched eagerly at the wizardry of Paul the butcher mixing the sausage meat to create a great texture in preparation for piping the meat into the casings.  It’s an art to be able to pipe the meat into the casings evenly and not overfill them - they need to be pliable enough to link and Paul was an obvious pro at twisting the meat and making perfectly neat links.  Very impressive! 

I assume these sausages are the ones we are taking through to the kitchen to cook, but I am told that these will need to hang overnight first to allow them to ferment.

I head to the kitchen to watch the chefs at work, cooking up these lovely sausages for an all-time favourite - the delicious and irresistible dish bangers & mash!  

This great British classic wouldn’t be complete without a rich and delicious onion gravy and this week House of Bruar have shared their recipe for their delicious accompaniment.   

My kids love this dish and I’ll be cooking it up over the weekend – just what the body needs in this temperamental-still-chilly weather!

Gill x