Bubble and squeak is a classic British dish of smashed-up winter vegetables, traditionally made from the Sunday roast leftovers. Use about 60 percent potato to get the right consistency, then whatever vegetables you like – carrots, Brussels sprounts, rutabagas, turnips, onions, leeks or savoy cabbage.
| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 20 min |
| Cook: | 1 hr 40 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 20 min |
| Cook: | 1 hr 40 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 pounds all-purpose potatoes, peeled and cut into chunks
- 1 1/4 pounds mixed winter vegetables such as carrots, Brussels sprouts, rutabagas, turnips, onions, leeks or savoy cabbage, peeled or trimmed and chopped into equal-sized chunks
- Olive oil
- 2 knobs butter, divided
- 1 (7-ounce) package vacuum packed chestnuts
- 6 good quality pork sausages, linked together
- 6 good quality venison or beef sausages, linked together
- Sea salt and freshly ground black pepper
- Small bunch fresh rosemary, leaves picked and finely chopped
- Nutmeg, for grating
- 3 red onions, peeled and finely sliced
- Few bay leaves
- 1 tablespoon all-purpose flour
- 1/2 cup balsamic vinegar
- 1 cup plus 1 tablespoon good-quality vegetable or chicken stock
Instructions
- Cook the potatoes and mixed vegetables in a pan of boiling water for 15 to 20 minutes. When they’re cooked right through, drain and put aside.
- Heat a glug of olive oil and half the butter in a large frying pan and add the chestnuts. When they start to sizzle, add the potatoes and vegetables. Mash the vegetables up in the pan, then pat the mixture into a thick pancake shape. Fry on a medium heat for about 1/2 an hour, checking it every 5 minutes. When the bottom turns golden, flip it over bit by bit and mash it back into itself. Pat it out flat again and continue cooking until really crisp all over.
- Preheat the oven and a roasting pan to 425 degrees F.
- Unravel the pork sausage links and squeeze the filling between them until all 6 sausages are joined together. Do the same to your venison or beef sausages. Pat them to flatten them a bit. Drizzle with olive oil and massage this into your 2 long sausages. Sprinkle over a pinch of pepper, the rosemary and some nutmeg. Put 1sausage on top of the other and roll them up like a licorice wheel! Poke 2 skewers through, in a cross shape, to hold the sausages together.
- Take the preheated roasting pan from the oven. Drizzle in some olive oil and add the onions. Season, add the remaining butter and stir. Place the sausage wheel on the onions and stick the bay leaves between the sausages. Drizzle with some more oil and roast in the preheated oven for around 40 minutes, or until golden and crisp. When your sausages and onions are done, your bubble and squeak should be ready too. If it still hasn’t browned, put it under a hot broiler for 5 minutes.
- Remove the sausages to a plate and place the pan with the onions on the stove top. Whack the heat up to full and stir in the flour, balsamic vinegar and stock. Bring to the boil and leave to thicken to a nice gravy consistency, stirring every now and then, and season to taste. Remove the skewers and cut the sausages into wedges. Serve the bubble and squeak with a good portion of sausage, a spoonful of onion gravy and perhaps some lovely dressed watercress.
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Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 678 |
| Total Fat | 41 g |
| Saturated Fat | 15 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 6 g |
| Sugar | 12 g |
| Protein | 18 g |
| Cholesterol | 79 mg |
| Sodium | 1121 mg |
| Serving Size | 1 of 6 servings |
| Calories | 678 |
| Total Fat | 41 g |
| Saturated Fat | 15 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 6 g |
| Sugar | 12 g |
| Protein | 18 g |
| Cholesterol | 79 mg |
| Sodium | 1121 mg |
Reviews
Love it! I have trouble getting Nash to fry but still great. We serve with eggs on top
I Used much less balsamic. Still very tangy. Family wasnt crazy about this dish.
It’s alright, the main thing about bubble and squeak is that it’s leftovers, don’t go making stuff specially for the recipe but wait until you, literally, have leftover spuds, cabbage and carrots. Does he tell you about fried bread? Well, that needs to be a part of this too. Avoid the gravy because it will just turn the bubble and squeak into mush. Bangers, beans, fried bread, bubble and squeak and some mushrooms. Should take about ten minutes to knock this out.
Lovely.
Lovely.
I only made the gravy to go with some cooked knackwurst & it was very good. Will definitely make again. I used less balsamic vinegar than called for.
Jamie Oliver is so darn cute…. the recipe called for a knobs of Butter. Im a Californian… had to look it up ! lol
this is amazing!! and relatively simple, though time consuming. i didnt have the whole link so i over-lapped two links 3 times and had to use a couple extra sticks but no biggie. and by the way a knob is a tablespoon and a glug is a couple tablespoons. it doesnt have to be exact anyways as long as you are in the ballpark. DEFINITELY worth every second it takes to make this dish especially if you have leftover veggies!
The recipe is really good as the vegetables were a great blend with the potatoes (idaho). I used brussel sprouts, leeks and carrots which blended nicely. The onion sauce is fantastic too and can be used as a staple with other meats as well.
AS IS TYPICAL FOR JAMIE’S RECIPES THE FLAVOR IS AMAZING, VERY UNIQUE AND SATISFYING. I HAVE MADE IT 3 TIMES, AND LEFT OUT THE CHESTNUTS, USED A SPECIALTY ITALIAN SAUSAGE MADE AT MY FAVORITE ITALIAN GROCERY STORE AS IT ALREADY COMES AS A WHEEL. PRETTY EASY TO ADJUST THE QUANTITY FOR 2 PEOPLE. THE BALSAMIC SAUCE IS PERFECT WITH THE ROOT VEG MASH AND SAUSAGES.
This recipe called for things I have never put in my mouth so it was with trepidation that I tried this. Just for anyone who is curious, chestnuts are EXPENSIVE! They cost $18 for a 7 oz bottle. They are good and have the flavor of a sweet potato, sort of. I couldn’t find sausage that was linked together so I ended up cooking them separately. Venison sausage was already smoked. The gravy smelled and looked more like a German dish. The cooking instructions were a little hard to follow… what is a knob of butter and a glug of oil?? I translated that to mean a tablespoon of each. I made this of a St. Patrick’s day luncheon at my office. A former co-worker of Irish
decent told me once that it’s an Irish dish. Not according to Jamie. He says it’s British. I figure it’s from the same area of the world so what the hay. Anyway, the folks at the office liked it. One lady said she felt like she was really eating food from another country. Hearty. I can’t say this would be something I would fix often but it was a hit.
decent told me once that it’s an Irish dish. Not according to Jamie. He says it’s British. I figure it’s from the same area of the world so what the hay. Anyway, the folks at the office liked it. One lady said she felt like she was really eating food from another country. Hearty. I can’t say this would be something I would fix often but it was a hit.
I made this pretty much following the recipe however I did substitute some of the root vegetables and did not use water chesnuts. Everything was easy to put together and the flavors were excellent. I will double the gravy recipe next time as we ran short. I served this with corn bread. Nice dinner on a cold evening…