Seared Italian Sausages
with Roasted Garlic Mash and Red Onion Gravy- Blé
- Lait
Delicious Italian sausages are topped with a flavourful rosemary-scented onion gravy in this recipe! A side of buttery mashed potatoes and simple charred baby gems complete the dinner.
Ingrédients
250 g
Saucisse italienne douce, avec boyau
113 g
Oignon rouge
2 pièce(s)
Laitue little gem
340 g
Pomme de terre Yukon
7 g
Romarin
1 pièce(s)
Concentré de bouillon de poulet
1 cs
Farine tout usage
(Contient: Blé)
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
pièce(s)
Huile*
Ustensiles
Instructions
Boil the potatoes: Wash and dry all produce. Peel (if desired) and dice the potatoes into ½-inch cubes. Cover with water in a medium pot with a large pinch of salt. Bring to a boil and cook until fork-tender, 10-12 min. Drain and return the potatoes to the pot.
Cook the sausage: Meanwhile, heat a large pan over medium heat. Add a drizzle of oil, then sausages. Cook for 2-3 min per side, until golden-brown. Add 1/4 cup water and gently boil, covered, until cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked sausage should display an internal temperature of 160°F.)
Meanwhile, cut the baby gem lettuce into quarters lengthwise. Strip the rosemary leaves from the sprig and roughly chop 11/2 tsp (double for 4 people.)
Char the baby gems: When the sausages are cooked through, transfer them to a plate. Drain liquid from the pan, if any. Add the baby gems to the pan. Cook until golden on the edges, 1-2 min per side. Set aside with the sausages.
Make the onion gravy: Heat a drizzle of oil in the same pan. Add the onions and the rosemary. Cook, stirring often, until softened, 4-5 min. Reduce the heat to low. Add half the butter to the pan and stir until melted. Sprinkle the flour over the onions. Stir for 1 min. Whisk 1/2 cup water (double for 4 people) and the broth concentrate(s) into the pan. Simmer until thickened, 2-3 min.
Finish and serve: Meanwhile, add the remaining butter into the potatoes, then mash with a fork or potato masher until smooth. Season to taste with salt and pepper. Serve the sausages on a bed of mashed potatoes, with the charred baby gem to the side. Drizzle the onion gravy over top. Enjoy!
