Sausages With Fries Recipe

Brown sausages

Pat sausages dry. Heat 1 tbs olive oil in a large skillet over medium-high heat. Add sausages and brown on all sides, about 8–10 minutes, turning frequently so they color without burning. Remove sausages to a plate and set aside (they will finish cooking in the sauce).

Sauté aromatics

Reduce heat to medium, add remaining 1 tbs olive oil and 1 tbs butter to the skillet. Add sliced onion and a pinch of salt and cook until softened and starting to brown, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.

Deglaze & build sauce

Pour in the white wine (or 120 ml chicken stock) to deglaze, scraping up browned bits from the pan. Allow the liquid to reduce by half, about 2–3 minutes. Stir in Dijon mustard and thyme.

Finish sauce & simmer sausages

Lower heat to medium-low and stir in the heavy cream. Return the sausages to the skillet, nestling them into the sauce. Simmer gently, uncovered, for 6–8 minutes until sausages are cooked through (internal temperature 70–75°C / 160–165°F) and sauce has thickened slightly. Taste and season with salt and black pepper.

Prepare potatoes

If frying: cut scrubbed potatoes into 1 cm (about 3/8 inch) sticks and soak in cold water for at least 30 minutes (or up to 2 hours) to remove starch, then drain and pat very dry. If oven-roasting: cut into fries, toss immediately with 1–2 tbs olive oil, cornstarch (if using) and a pinch of salt and paprika.

Fry method

Heat vegetable oil in a deep fryer or heavy pot to 160°C (320°F). Fry potatoes in batches for 4–5 minutes until tender but not browned. Remove and drain on paper towels. Increase oil temperature to 190°C (375°F) and return fries in batches for 2–3 minutes until golden and crisp. Drain, immediately season with salt, pepper and smoked paprika.

Oven method

Preheat oven to 220°C (425°F). Spread oiled fries on a baking sheet in a single layer. Roast for 25–35 minutes, turning once, until golden and crisp. Season immediately with salt, pepper and smoked paprika.

Cook potatoes

Place peeled potato chunks in a pot and cover with cold water. Add 1 tsp salt, bring to a boil, then simmer until potatoes are very tender, 15–20 minutes. Drain well.

Mash & finish

Return drained potatoes to the pot over low heat for a minute to dry out excess moisture. Remove from heat. Add 60 g butter and mash until mostly smooth. Warm the milk or cream and add gradually while mashing until you reach a creamy consistency. Season with 1 tsp salt and 1/2 tsp black pepper. Stir in chopped chives if using.

Plate: place a portion of fries or creamy mash on each plate. Arrange 2 sausages per person on top or beside the starch and spoon generous amounts of the creamy pan sauce and sautéed onions over the sausages. Sprinkle chopped parsley and serve with mustard or ketchup on the side.