Sausages with Aligot Recipe

Recipe:
Put the potatoes and garlic in a large pan of cold well salted water, cover and bring to the boil. Cook for 15–20 minutes or until tender. Drain, return the potatoes and garlic to the pan, then add the crème fraîche and mash until smooth. Add the grated cheese and stir to combine, it should be quite stretchy and cheesy by now! Season well with salt and freshly ground black pepper and keep warm.

Fry the shallots in the oil over a moderate heat for around 5 minutes until soft and translucent. Turn up the heat slightly and add the sausages, browning them in the pan for around 3–5 minutes.

Add the red wine and bay leaves and gently simmer for around 10 minutes until the sausages are cooked through and are coated in syrupy juices. Season well with freshly ground black pepper.

Serve the sausages and the aligot with a big spoon of Dijon mustard on the side.