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.

We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.