Ingredients
Units Scale
For the Aligot & Sausages:
- 500g of potatoes
- 100ml of milk
- 100g of non-salted butter
- 200g of Tomme Fraîche or Tomme de Savoie, diced with the rind removed
- 1 clove of garlic, crushed
- 1 sprig of fresh thyme
- 8 Toulouse sausages or whatever pork sausages you prefer
For the Onion gravy:
- 250ml of home made, well reduced beef stock
- 3 medium red onions, finely sliced
- 1 clove of garlic, finely minced
- 1 tsp of fresh thyme, finely chopped
- 1 tsp of sugar
- 2 tbsp of Sherry vinegar
Instructions
- Start with the onion gravy. Add finely the sliced onions to a sauté pan on a medium heat with a splash of oil and a knob of butter. Cook down, stirring frequently until caramelised – around 30 minutes.
- Add the minced garlic and fresh thyme and cook for 2 minutes.
- Add sugar and deglaze with vinegar and beef stock. Simmer until you have a thick gravy. If you’re not using home made beef stock, thicken with a cornstarch slurry.
- Whilst the onions sweat down. Peel, chop and boil the potatoes until tender. Strain the potatoes and push them through a fine sieve with a bench scraper or large spoon – this may take 5-10 minutes. You can also use a potato ricer and then pass it through a fine sieve.
- Whilst the potatoes are boiling, heat the milk in a pot on a low heat and add the crushed garlic clove and thyme. After 10 minutes, pass the milk through a fine sieve to remove the thyme and garlic.
- Add the sieved potato to a pot and add the warm milk, butter and cheese. Beat the butter and cheese in on a low heat until everything is melted.
- Brown the sausages in a non-stick frying pan and put in a 180c oven to cook through for 8 minutes.
- Once the sausage are piping hot, serve immediately onto of the aligot and cover with the onion gravy.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Cuisine: French