BEER-BRAISED
SAUSAGES WITH
WARM POTATO
SALAD
SERVES 4 PREP 10 MINS
COOK 40 MINSPER SERVE
2668kJ COST $$$
TIP To b l a n c h
sausages, place in a
large, deep frying pan
and pour enough cold
water over to cover.
Bring to a gentle
simmer. Simmer 3
minutes. Drain.WD 47✦ ¼ cup olive oil
✦ 2 onions, sliced
✦ 1 tbsp sugar
✦ 1 tbsp red-wine vinegar
✦ 6 good-quality Italian
pork sausages, blanched
(see tip)
✦ 4 green onions, white
part halved lengthways,
tops sliced, reserved
✦ 4 garlic cloves, crushed
✦ 500g small new potatoes,
halved lengthways
✦ 1 tbsp mustard seeds
✦ 1 cup pale ale
✦ 200g green beans, trimmed
✦ ¼ cup thickened cream
✦ ½ cup fi nely chopped fl at-leaf parsley
1 In a large, deep frying pan, heat 1 tbsp oil on
medium. Cook onions 8-10 minutes, stirring
occasionally, until tender and beginning to
caramelise. Increase heat to high, add sugar and
vinegar. Cook 5 minutes. Remove from pan.
2 In same pan, heat remaining oil on medium.
Halve sausages and saute with green onion and
garlic 4-5 minutes until golden.
3 Increase heat to high. Add potatoes and mustard
seeds. Saute 4-5 minutes until caramelised.
Add ale to pan to deglaze. Return sausages to
pan with beans. Reduce heat to low and simmer,
covered, 10-12 minutes until potatoes are tender.
4 Stir cream through and cook a further minute.
Toss caramelised onions and parsley through.
Season. Serve scattered with reserved green onion.