Sausages with Onion Gravy and Aligot

Sausages with Onion Gravy and Aligot

 

Serves: 4

Ingredients

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

 

Aligot

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

Pure Beef - The Way Nature Intended 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.

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Executive Chef Ayyoub Salameh, Conrads Maldives Rangali

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