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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


  • 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
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At A Glance

  • Serves 4 people

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