Sausage with Mustard Onions and Potato Pear Mash
For a hearty and delicious sausage dinner, try Sausage with Mustard Onions and Potato Pear Mash. The sausage is the star here and combined with a grainy mustard onion compote and a sweet pear mashed potatoes, the humble sausage gets elevated into this beautiful dish!
Besides the mashers, the rest of the meal is prepared using just one skillet (gotta love that).
Since this dish is centered around the sausage, it’s important that you get a good pork sausage. If you aren’t a pork fan, go ahead and substitute chicken sausages, but the pork combined with the pear mashed potatoes is a perfect match.
When choosing your pork sausage, make sure that you use a fairly plain flavored sausage (sometimes called Country or Farmer’s sausage). An Italian sausage won’t combine as nicely with the other ingredients. Same goes with a green chile or soy-sauce type of sausage.
Begin by boiling the potatoes until they are tender. While they are cooking, sauté the sausage until partially cooked (don’t worry…we will continue to cook them later). Remove them from the pan and then add some olive oil and onions and cook until tender and golden.
At this point, add in the mustard, tarragon, brown sugar and vinegar and combine. The sausage get added back into the onion mixture. Cover and cook for another 10 minutes or until the onions are caramelized and the sausage is cooked through.
Remove the lid and let it cook a bit more until the onions become syrupy.
For the potatoes, once they are tender, add the chopped Bosc pear and boil for a minute until the pears are tender. Drain the potatoes, add the dry mustard and milk and mash the potatoes. Add some additional milk if the potatoes aren’t creamy enough. Stir in the butter and some salt and pepper, to taste.
To serve, mound some mashed potatoes on a plate, top with sausages and some mustard onions. Garnish with additional herbs, if desired.
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Sausage with Mustard Onions and Potato Pear Mash
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
For the Sausage:
- 4 pork sausages, good quality (not Italian)
- 2 tbsp olive oil, divided
- 1 medium onion, thinly sliced
- Salt and freshly ground pepper
- 2 tsp grainy mustard
- 1-2 sprigs tarragon, or thyme or several pinches of dried tarragon or thyme leaves
- 2 tbsp dark brown sugar
- 1 tbsp cider vinegar
For the Potatoes:
- 1 pound starchy potatoes, such as Yukon Gold or Russet, peeled and chopped
- 1 Bosc pear, peeled, cored and chopped
- 1/4 tsp hot English Mustard, such as Keen’s or Dijon
- 2-4 tbsp milk, as needed
- 2 tbsp butter
Instructions
Start the potatoes by preparing the potatoes and placing in a large pot. Cover with cold water by a couple of inches salt the water and heat to boiling over high heat. Boil potatoes until tender.
Meanwhile, heat 1 tablespoon olive oil in a skillet over a little higher than medium heat. Add the sausage and cook, turning regularly, until golden brown, about 8-10 minutes. If the skillet seems dry as they cook, add a splash of water to the pan and let it cook off, as needed. (They don’t need to be cooked through at this point, as they will be cooked further later). Remove to a plate and set aside.
Heat remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Add the onion, salt and pepper and cook, stirring, for 7-8 minutes, until softened and golden. Add the mustard, tarragon (or thyme), brown sugar and vinegar. Stir to combine. Return the sausage to the pan, reduce heat to medium-low and cover the skillet (if your skillet doesn’t have a lid, cover with a large baking sheet or even aluminum foil.) Cook covered for about 10 minutes, or until the sausage is cook through and the onions are caramelized.
Remove lid from skillet and continue cooking, uncovered, stirring as needed, until the liquid evaporates and the onions are syrupy.
When potatoes are tender, add the pear and boil for 1 minute more, until pears are tender. Drain and return to the pot. Add a pinch of dry mustard and the milk, a bit at a time, as needed, to make a creamy mash. Add the butter and stir in. Taste the potatoes and season with additional salt and pepper, as needed. Keep warm until sausage is ready.
To serve, add warm potatoes to the plate. Top with sausage and some of the onion mixture. Garnish with additional fresh herbs, if desired.
Recipe from Seasons & Suppers
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