Quick sausages in white wine sauce on potato cakes

Name: Quick sausages in white wine sauce on potato cakes
Yield: Serves 4
Ingredients: 2 tbsp vegetable oil; 1 onion, finely sliced; 6 pork and herb sausages; 150g chestnut mushrooms, quartered; Good splash of white wine; 200ml half-fat crème fraîche; 8 Irish potato farls

Published: 30 Sep 05
Updated: 18 Mar 24

Test kitchen approved

Inspired by the classic Irish combination of sausage and potato cakes, this quick recipe makes a hearty weeknight dinner in just a matter of minutes.

Serves 4
Hands on time 20 mins

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Ingredients

2 tbsp vegetable oil
1 onion, finely sliced
6 pork and herb sausages
150g chestnut mushrooms, quartered
Good splash of white wine
200ml half-fat crème fraîche
8 Irish potato farls

Method

Heat a little vegetable oil in a large frying pan. Add the onion and fry for 2 minutes.
Halve the sausages and add to the pan and cook, stirring, for 5 minutes, until just turning golden. Add the mushrooms and cook for 2 minutes.
Add a good splash of white wine and boil to reduce the sauce. Stir in the crème fraîche, bring to the boil, then reduce the heat and simmer for 5 minutes.
Meanwhile, toast the Irish potato farls. Divide between 4 plates and top with the creamy sausages and mushrooms to serve. Season to taste.

Recipe from October 2005 Issue

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