- Prep time
- 20 minutes PT20M
- Cook time
- 1 hour 15 minutes PT15.016666666667M
- 2 servings
We're fans of pretty much any sausage when it's accompanied by creamy mashed potatoes and a savory caramelized onion sauce. For this recipe we recommend Fresh to Market Beer n' Bratwurst sausages, available in our meat department.
- 2 pounds Yukon gold potatoes
- 6 tablespoons butter, divided
- 3 yellow onions, julienned
- ½ cup red wine
- 1 pint beef stock
- ½ teaspoon thyme, chopped
- Salt and black pepper, to taste
- ½–¾ cup heavy cream
- White pepper, to taste
- 2 tablespoons vegetable oil
- 4 Fresh to Market sausage links
Heat oven to 400°F. Bake potatoes for about 1 hour, until tender.
While potatoes are cooking, melt 2 tablespoons of butter in a medium sauce pot. Add the onions and cover with a lid. Cook on medium-low until the onions have released their moisture, about 20–30 minutes.
Remove the lid and let the liquid reduce until dry and the onions caramelize to a medium brown. Add the red wine and reduce until syrupy. Add the beef stock and thyme and simmer for 15–20 minutes until the liquid has reduced by half. Season with salt and black pepper and hold warm.
When potatoes are tender, remove skins and mash with the cream and remaining butter to desired consistency. Season with salt and white pepper and hold warm.
Heat vegetable oil in a sauté pan and brown sausages evenly until cooked through. Serve with mashed potatoes and caramelized onion sauce.