Aligot with red wine braised beef sausages
Cheese blended into mashed potatoes makes the perfect hearty accompaniment to wine-braised sausages. A real winter warmer.
Ingredients
For the aligot
- floury potatoes: 1kg/2lb 4oz floury potatoes, such as Maris Piper or Desiree, peeled and roughly chopped into equal-sized pieces
- garlic: 3 garlic cloves, crushed
- milk: 250ml/9fl oz full-fat milk
- butter: 100g/3½oz unsalted butterÌý
- double cream: 100ml/3½fl oz double cream
- Lancashire cheese: 250g/9oz Lancashire cheese, grated
- ²µ°ù³Ü²âè°ù±ð: 250g/9oz ²µ°ù³Ü²âè°ù±ð, gated
- salt: salt, to taste
For the red wine braised beef sausages
- oil: dash oil
- beef sausages: 6 beef sausagesÌý
- shallots: 6 round shallots, quartered
- red wine: 300ml/10fl oz red wineÌý
- beef stock: 300ml/10fl oz beef stockÌý
- bay leaf: 1 bay leafÌý
- garlic: 6 garlic cloves, peeled and left wholeÌý
- thyme: small bunch thymeÌý
Method
To make the aligot, place the potatoes, garlic, and salt into a large saucepan of cold water and bring to the boil. Cook until tender. Drain and allow to steam dry before pushing through a ricer or mouli, or mash with a potato masher.
Heat the milk in a large saucepan and add the butter and cream and then bring to a boil. Stir in the cooked potatoes and add the grated cheese. Mix well, then keep warm.
Meanwhile, to make the red wine braised beef sausages, heat a dash of oil in a lidded saucepan over a medium heat and brown the sausages all over. Remove from the pan.
Add the shallots to the pan then pour in the wine and cook until the volume of liquid has reduced by half. Then pour in the stock and add he sausages back into the pan, along with the bay leaf, garlic and thyme. Put the lid on and braise gently for around 20 minutes.
Serve the aligot with the sausages and braising liquor.Ìý
