Wine-braised sausages with olive oil mash recipe
An elevated bangers and mash, with tender braised fennel and roasted garlic adding bags of flavour to the rich red wine sauce
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Colander
- Potato masher
- Wooden spoon
- Measuring cup
- Stove
Ingredients
- 2 tbsp olive oil
- 8 chunky pork sausages of your choice
- 1 large bulb of fennel, cut into 12 wedges
- 8 shallots, peeled
- 1 whole garlic bulb, 2 halved horizontally
- 300ml fruity red wine, eg Shiraz or Malbec
- 15g soft butter
- 15g plain flour
- 1.2kg potatoes, such as Rooster or Maris Piper, peeled
- 75ml extra-virgin olive oil
- 75ml milk, plus extra if needed
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