Onion-braised sausages with Paris mash


You'll need

2 tbsp olive oil 2 onions, thinly sliced 2 garlic cloves, finely chopped 8 thick pork and red wine sausages 200 ml red wine 250 ml (1 cup) veal stock 3 thyme sprigs To serve: boiled peas   Paris mash 600 gm floury potatoes, such as Pontiac, cut into 2cm pieces 140 ml pouring cream 80 ml (1/3 cup) milk 110 gm butter, coarsely chopped

Method

  • 01
  • 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.
  • 02
  • 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).
  • 03
  • 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.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool