A Mash-y A-FarePosted: December 14, 2010
I type this as I’m splayed out on the couch completely paralysed from overindulging in food and guzzling my wine. In my current state, I’d probably give Homer Simpson a run for his money although I’ve just indulged in some seafood pasta (made from scratch), macarons and some sweet Lexia wine; not pizza, donuts and beer. Ahh, to be young and free.
I made this for dinner last week when the weather was chilly and it didn’t feel entirely wrong to indulge in something so heavy and sinful. Another recipe nicked off the Gourmet Traveller Cookbook; oner of my favourite cookbooks this year. Seriously, it’s an endless source of recipes!
Onion-braised Sausages with Paris Mash
Adapted from Gourmet Traveller Cookbook
300gm potatoes, preferably Pontiac, peeled and cut into 2cm pieces
70ml pouring cream
55g butter, coarsely chopped
1. Combine potato and plenty of cold salted water in a lage saucepan, cover and bring to the boil over high heat. Uncover, cook until tender for 10-15 minutes. Drain well, return to hot pan and mash well (I recommend the OXO Good Grips masher).
2. Meanwhile, bring cream, milk and butter to a simmer in a saucepan over medium heat, Gradually add to potato, mixing until smooth. Season to taste and keep warm.
2 onions, thinly sliced
2 garlic cloves, finely chopped
4 pork sausages (mine were from the Polish deli… a little too salty for my liking tbh)
3 thyme sprigs
100ml red wine
125ml chicken stock
Boiled peas, to serve
1. Heat oil in a large frying pan over high heat, add onion and garlic and cook, stirring occasionally, until onions start to caramelise, about 8-10 minutes.
2. Meanwhile, heat a separate frying pan over high heat, add sausages and cook, turning occasionally, until browned; 3-4 minutes. Transfer to onion pan. Deglaze sausage pan with wine, then add stock.
3. Add to onion pan with thyme and cook, turning sausages occasionally, until cooked through, 5-7 minutes. Serve onion-brased sausages hot with Paris mash and boiled peas.
Needless to say, we were very satisfied and stuffed that night. And Paris mash? Best type of mash there is. Of course, I’m still dying to try the famous Joel Robuchon mash to challenge this statement!
I do love a good bangers and mash. This was particularly good as I rooted around our alcohol loot and discovered a forgotten bottle of Montalto pinot. Not really being a red wine drinker, all red wine is only used for cooking in my household; as horrifying as that may sound to wine aficionados. Oh well, at least this one came to some good use, right? Fret not, the more treasured wine bottles (gifted by more worthy people) are safely ensconced in my little alcohol nook and will not be relegated to the dishonour of being used as a base for my onion braise.