Name: Onion-braised sausages with Paris mash
Yield: 4
Ingredients: 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; Paris mash; 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

Ingredients

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

Paris mash

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

Method

Main

1.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.

2.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).

3.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.