2 tbspolive oil2onions, thinly sliced2garlic cloves, finely chopped8thick pork and red wine sausages200 mlred wine250 ml (1 cup)veal stock3thyme sprigsTo serve:boiled peasParis mash600 gmfloury potatoes, such as Pontiac, cut into 2cm pieces140 mlpouring cream80 ml (1/3 cup)milk110 gmbutter, coarsely chopped
For Paris mash, combine potato and plenty of cold salted water in a large saucepan, cover and bring to the boil over high heat. Uncover, cook until tender (10-15 minutes), drain well, return to hot pan and mash well with a fork. Meanwhile, bring cream, milk and butter to the simmer in a saucepan over medium heat. Gradually add to potato, mixing until smooth, season to taste and keep warm.
Meanwhile, heat oil in a large frying pan over high heat, add onion and garlic and cook, stirring occasionally, until onions start to caramelise (5-7 minutes).
Meanwhile, heat a separate frying pan over high heat, add sausages and cook, turning occasionally, until browned (3-4 minutes), then transfer to onion pan. Deglaze sausage pan with wine, then add stock. Add to onion pan with thyme and cook, turning sausages occasionally, until cooked through (5-7 minutes). Serve onion-braised sausages hot with Paris mash and boiled peas.
This recipe is from the July 2010 issue of Australian Gourmet Traveller.