Onion-braised sausages with Paris mash
Australian Gourmet Traveller fast French recipe for onion-braised sausages with Paris mash.
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Cooking tools:
- Saucepan
- Colander
- Fork
- Skillet
- Wooden spoon
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Kitchen towel
- Serving platter
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
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