Serving size: Serves 4
Cuisine type: Modern Australian, Traditional
Cooking time: Less than 60 minutes
Special options: Nut free
Course: Main
Favourite flavours: Pork

Sausages and mash with onion and red wine sauce

From the June 2005 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

1 tablespoon extra virgin olive oil, plus ¼ cup (60ml) for mash
2 red onions, thinly sliced
2 cups (500ml) red wine
6-8 sprigs thyme sprigs
½ cup (125ml) chicken stock
8 coarse-textured sausages, pricked all over
60g cold unsalted butter, cut into 4 pieces
1.5kg desiree potatoes, peeled and cut into chunks

METHOD

Combine 1 tablespoon oil and onion in a pan and cook over moderate heat, stirring, about 5 minutes, or until onion is soft. Add wine and thyme and simmer 10 minutes, or until wine reduces by half. Add stock and simmer until thick.

Heat a cooktop grillplate over medium-high heat and grill sausages about 5 minutes on each side or until cooked through.

To make mash, boil potatoes in lightly salted water until tender, drain and reserve water. Mash potatoes with oil, season and add water to correct consistency.

Simmer sauce, remove from heat and stir in butter, one piece at a time. Season and serve over sausages with mash.