Sausages with Caramelised Truffle Potatoes, Red Onions and Garlic

Name: Sausages with Caramelised Truffle Potatoes, Red Onions and Garlic
Yield: Serves 4
Ingredients: 150 ml (¼ pint) red wine; 450 g (1 lb) best-quality pork sausages; 1 tablespoon thyme leaves; 1 tablespoon roughly chopped sage; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 150 ml (¼ pint) meat stock; 12 garlic cloves, unpeeled; 8 tablespoons olive oil; 4 tablespoons balsamic vinegar; 2 tablespoons brown sugar; 350 g (12 oz) truffle potatoes (black potatoes); 350 g (12 oz) truffle potatoes (black potatoes); 4 red onions

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

A comforting meal that makes a change from the usual sausage and mash. The balsamic vinegar and wine sauce gives the sausages a delicious sweet aftertaste.

Ingredients

350 g (12 oz) truffle potatoes (black potatoes)
4 red onions

Main course

Method

Preheat the oven to 190°C/375°F/gas mark 5. Cook the truffle potatoes in their skins in a pan of boiling salted water until tender, then drain, refresh under cold water and peel them while warm. Cut them in half lengthways and set aside.

Cut the red onions into wedges, leaving