- 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 veal stock (1 cup)
- 3 thyme sprigs
- To serve: boiled peas
- 600 gm floury potatoes, such as Pontiac, cut into 2cm pieces
- 140 ml pouring cream
- 80 ml milk (1/3 cup)
- 110 gm butter, coarsely chopped
- 1For 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.
- 2Meanwhile, 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).
- 3Meanwhile, 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 .
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