It's worth spending a little more on quality sausages. Unwrap the sausages and place them on a paper towel uncovered in the fridge for 4 hours or overnight to dry out and don't prick them before or during cooking. The gravy is made with fennel and onion which I slowly caramelise while the potatoes are on — it's finished with the tomatoes, baby peas and fresh thyme added in just at the end. This recipe forms part of the September 17 meal planner created in partnership with New World. As a meal extension, leftovers are turned into a second dinner, a creamy sausage pasta.
Ingredients
| 600 g | Agria potatoes, peeled and quartered (Main) |
| 50 g | Butter |
| ½ cup | Milk |
| ½ cup | Cream |
| 12 | Gourmet sausages (Main) |
| 2 Tbsp | Olive oil |
| 1 | Fennel bulb, finely sliced (Main) |
| ½ | Onions, sliced |
| ½ tsp | Garlic, grated |
| ¼ cup | Red wine, optional |
| 1 cup | Beef stock, or lamb stock (Main) |
| ½ cup | Cherry tomatoes, choose mini ones (Main) |
| ¼ cup | Baby peas, optional |
| 1 tsp | Thyme leaves |
Directions
- Place potatoes in a pot of cold salted water. Bring to the boil, simmer for 30 minutes or until tender. Meanwhile, in a small saucepan bring butter, milk and cream to the boil. Drain potatoes, tip back into the hot pot and steam for a few minutes over a low heat to remove excess moisture. Press potatoes, a few at a time, through a fine sieve using the back of a ladle. Stir in the boiling liquid, mixing well to ensure the mash is smooth and creamy. Season with salt and white pepper, keep hot.
- Cook sausages on the barbecue, in a large frying pan or under the grill until golden brown and cooked through.
- Heat olive oil in a frying pan and cook fennel and onion on a low heat for 10 minutes until soft and lightly caramelised. Add garlic, stir for 1 minute then add red wine. Turn heat up high and reduce wine until almost evaporated. Add stock, bring to the boil and reduce by half. At the last minute add tomatoes, peas and thyme. Season with salt and freshly ground black pepper.
- Serve sausages (keeping 4 aside for the pasta dish, below) on top of creamy mash then generously spoon on fennel and onion gravy.
Meal planner extension: Creamy sausage pasta
Use leftover cooked sausages for a creamy pasta sauce. Melt 2 Tbsp butter, add 1 tsp crushed garlic, then whisk in 2 Tbsp flour. Cook for 1 minute then gradually whisk in 1 cup chicken stock and ½ cup cream and stir for 3 minutes, Add ⅓ cup chopped sundried tomatoes, ¼ cup grated parmesan and ¼ tsp chilli flakes, season with salt and pepper. Add sliced cooked sausage. Meanwhile boil any pasta of your choice until al dente, drain well, mix in with sauce and serve with chopped parsley and extra parmesan. Or you can make a pasta and sausage bake by topping the mix with breadcrumbs and cheese and cooking at 200C until golden and crispy.
This recipe forms part of the September 17
created in partnership with New World.
