This luxed-up version of bangers and mash has an extra-rich potato purée with a good whack of butter. We've used Toulouse sausages, which are usually a little aromatic with added garlic, and sometimes herbs.
- 3 tsp grapeseed oil
- 8 Toulouse sausages (about 150gm each)
- 1 kg Sebago potatoes (about 4), peeled and quartered
- 60 ml pouring cream (¼ cup)
- 250 gm butter, diced, at room temperature
- 2 onions, thinly sliced
- 1 tsp thyme
- 1 tbsp plain flour
- 60 ml dry red wine (¼ cup)
- 350 ml brown chicken stock, or veal stock
- 1For potato purée, place potatoes in a saucepan, cover with cold water and a pinch of salt, bring to the boil and cook until tender when pierced with a skewer (16-18 minutes). Drain and keep warm. Add cream and 50gm butter to the pan you cooked the potatoes in and bring to the boil. Return potatoes to pan and mash well, then gradually stir in remaining butter a bit at a time, season to taste and cover with baking paper and foil to keep warm.
- 2Heat oil in a large frying pan over medium-high heat, add sausages and fry, turning occasionally, until browned and cooked through (10-12 minutes). Transfer to a warm plate and cover with foil to keep warm.
- 3For onion gravy, add onion to the pan the sausages were cooked in and fry over medium-high heat, stirring occasionally, until golden (15-17 minutes). Stir in thyme and season to taste. Add flour and stir until it cooks out (5 minutes), then add red wine, stirring until combined and smooth. Gradually add stock, stirring well between additions, then bring to a simmer.
- 4To serve, scoop potato purée onto plates and top with sausages and gravy.
Drink Suggestion: Earthy dark red carignan. Drink suggestion by Max Allen