Sausages Recipe

Brown the sausages

Pat the sausages dry with paper towel. Heat 1 tbs olive oil in a large skillet over medium-high heat. Add sausages and brown on all sides, turning frequently, about 8–10 minutes. Remove sausages to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add 2 tbs butter to the same skillet. Slice the onion thinly and add to the pan; sauté until soft and translucent, about 6–8 minutes. Mince the garlic and add for the last 1 minute until fragrant.

Build the sauce

Stir in Dijon and whole-grain mustard, scraping up any browned bits. Pour in 250 ml stock, add Worcestershire sauce and thyme, and bring to a simmer. Return sausages to the pan, cover, and simmer gently for 8–10 minutes until sausages are cooked through (internal temp 70°C / 160°F for pork).

Finish the sauce

Remove sausages again to keep warm. Stir in 60 ml heavy cream and simmer uncovered for 2–3 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt and black pepper. Return sausages to the sauce to coat before serving.

Prepare potatoes

Wash and peel the 800 g russet potatoes. Cut into 1 cm (about 1/2 in) thick fries. Rinse the cut fries under cold water until water runs clear to remove excess starch, then pat completely dry with a clean towel.

Fry (double-fry method)

Heat vegetable oil in a heavy pot or deep-fryer to 160°C (320°F). Working in batches, fry the potatoes for 4–5 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 190°C (375°F) and fry again in batches for 2–3 minutes until golden and crisp. Drain, season immediately with 2 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika if using.

Oven alternative

Toss dried fries with 2 tbs olive oil and spread on a single layer on a baking sheet. Roast in a 220°C (425°F) oven for 25–30 minutes, turning halfway, until golden and crisp. Season as above.

Cook the potatoes

Peel and cut 700 g potatoes into even chunks. Place in a pot, cover with cold water, add a pinch of salt, bring to a boil, and simmer until tender, about 15–18 minutes. Drain well.

Mash & finish

Heat 120 ml milk with 50 g butter and 60 ml cream until warm (do not boil). Return drained potatoes to the pot, mash with a potato masher or ricer, then stir in the warm milk-butter-cream mixture until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper. Stir in chopped chives if using.

Plate 2 sausages per serving with a portion of fries or a scoop of creamy mash. Spoon extra mustard cream sauce over the sausages and sprinkle with chopped parsley. Serve additional mustard on the side.