Black Blood III: Matched with Sausages, Caramelised Onion & Creamy Mash


6 of your favourite gourmet sausages
1 tbsp butter
2 tablespoons extra virgin olive oil
1kg brown onions, sliced
1/3 cup (80ml) balsamic vinegar
1/3 cup (60g) brown sugar
1 teaspoon sea salt flakes
cracked black pepper
600 gm floury potatoes cut into 2cm pieces 
140 ml pouring cream 
1/3 cup milk 
110 gm butter, coarsely chopped

For mash, combine potato and plenty of cold salted water in a large saucepan, cover and bring to the boil over high heat. Uncover, cook until tender (10-15 minutes), drain well, return to hot pan and mash well with a fork. Meanwhile, bring cream, milk and butter to the simmer in a saucepan over medium heat. Gradually add to potato, mixing until smooth, season to taste and keep warm.
For onions, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 12–15 minutes or until the onion is soft. Reduce the heat to low and add the vinegar, sugar, salt and pepper and cook for a further 15 minutes or until dark and caramelised. 
Serve both elements with your favourite gourmet sausages. We recommend pork and fennel.
Enjoy with a glass of ‘Black Blood III’ Black Sheep Vineyard Shiraz

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