Onion-braised sausages with Paris mash | Gourmet Traveller

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