Sausages with Onion Gravy and Aligot

Serves: 4

Ingredients

30g butter
8 beef sausages
2 large brown onions, thinly sliced
1 tbs chopped thyme leaves
2 bay leaves
1 ½ tbs plain flour
250ml (1 cup) red wine
250ml (1 cup) beef stock
1 tbs Dijon mustard

Aligot

500g king edward or pontiac or desiree potatoes, peeled, chopped
125g Boursin cheese with garlic and herbs*
30g butter, softened
60ml (¼ cup) thick cream
¼ cup grated parmesan cheese

Method

1. Preheat oven to 140°C.
2. Melt butter in a pan. Add sausages and cook over low heat until golden. Transfer to a baking tray in the oven until needed.
3. Place onions in the pan and cook over medium-low heat, stirring occasionally, for about 10 minutes until very soft and golden brown.
4. Meanwhile, to make aligot, place potatoes in a large pan of water and boil until tender. Drain, then return to pan and cover with a tea towel to absorb steam and dry out.
5. Add herbs and flour to onion and cook until flour starts to turn light golden. Add wine and simmer for a few minutes, then add stock and mustard. Cook for 1-2 minutes. Return sausages to pan, increase heat to medium and cook in gravy for 5 minutes.
6. Use an electric beater to beat potatoes, cheese, butter and cream in a bowl until rich and creamy. Add parmesan and season with salt and pepper. Beat until smooth. Divide between plates, add sausages and serve with onion gravy.

Tips

 Aligot is French-style potato mash made with cheese and garlic.

 * A French cream cheese, from supermarkets and delicatessens.

 Note: Not all images displayed on this page utilise Cape Grim Beef.