Ingredients
- 30g butter
- 8 good-quality beef sausages
- 2 large brown onions, thinly sliced
- 1 tablespoon chopped thyme leaves
- 2 bay leaves
- 1 1/2 tablespoons plain flour
- 250ml (1 cup) red wine
- 250ml (1 cup) Massel beef stock
- 1 tablespoon Dijon mustard
Aligot
- 500g King Edward potatoes, or desiree potatoes, peeled, chopped
- 125g Boursin cheese (with garlic and herbs – see Notes)
- 30g butter, softened
- 60ml (1/4 cup) thick cream
- 1/4 cup grated parmesan cheese
Method
- Step 1Preheat oven to 140°C.
- Step 2Melt butter in a pan. Add sausages and cook over low heat until golden. Transfer to a baking tray in the oven until needed.
- Step 3Place onions in the pan and cook over medium-low heat, stirring occasionally, for about 10 minutes until very soft and golden brown.
- Step 4Meanwhile, 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.
- Step 5Add 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.
- Step 6Use 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.
- Low carb
- Low sugar
- Lower gi
Nutrition
3843 kj
Energy
70g
Fat Total
38g
Saturated Fat
9g
Fibre
35g
Protein
191mg
Cholesterol
1827.94mg
Sodium
8g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
Notes
Aligot is French-style potato mash made with cheese and garlic. * A French cream cheese, from supermarkets and delicatessens.
- Author: Valli Little
- Image credit: Ian Wallace
- Publication: Taste.com.au
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