Sausages with aligot (garlic cheese mash)
- October 2017
- Serves 4-6
- Hands-on time 50 min
Bangers and mash always hits the spot, and we’ve taken this classic combo to the next level. Aligot originates from the south of France and is a decadent garlic-infused cheesy mash. Once you’ve tried this version you’ll never look back.
- 58.1g (32g saturated)
- 39.8g (6.3g sugars)
- 12 good quality pork sausages (such as Lincolnshire or Cumberland)
- 4 fat garlic cloves (2 sliced, 1 whole, 1 crushed)
- 2 tsp vegetable oil
- 500ml red wine
- 500ml chicken stock
- 15g unsalted butter, softened
- 15g plain flour
- 1 tbsp pomegranate molasses
- 1kg floury potatoes (such as king edward), cut into chunks
- A few fresh thyme sprigs
- 250g crème fraîche and 100ml whole milk, mixed together and warmed
- 200g raclette cheese, sliced
- 200g hard (cooking) mozzarella or gruyère, grated
- Heat the oven to 200°C/180°C fan/gas 6. Put the sausages and 2 sliced garlic cloves in a roasting tin, drizzle over the oil and roast for 30-40 minutes, until cooked through. Keep warm.
- Meanwhile, put the wine and stock in a pan over a high heat and reduce by two thirds until slightly thickened and syrupy (15-20 minutes). Mix the butter and flour in a bowl to make a paste, then whisk into the sauce. Heat gently until thickened to your liking. Add the pomegranate molasses, season to taste and keep warm.
- Meanwhile, boil the potatoes in a large pan of salted water with the whole garlic clove and a few thyme sprigs for 15-20 minutes until soft. Drain well and return to the pan to steam dry. Remove the thyme, then mash until smooth. Add the warmed crème fraîche and milk and season with salt and pepper. Using a wooden spoon, beat to a smooth texture.
- Put the pan of mash on a low-medium heat and add the cheeses a little at a time, beating after each addition with a wooden spoon. The cheese will melt, giving it a viscous yet velvety texture. Once it’s all mixed in, stir in the crushed garlic and serve with the sausages and wine sauce.
Aligot originates from the south of France. It’s traditionally made using tomme or cantal cheese but we’ve used a mix of raclette and mozzarella, which melt easily and are easier to find.
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