Wine-braised sausages with olive oil mash
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Wine-braised sausages with olive oil mash
An elevated bangers and mash, with tender braised fennel and roasted garlic adding bags of flavour to the rich red wine sauce
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
871Kcal
Fat
53gr
Saturates
15gr
Carbs
52gr
Sugars
5gr
Fibre
9gr
Protein
29gr
Salt
1.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 tbsp olive oil
- 8 chunky pork sausages of your choice
- 1 large bulb of fennel, cut into 12 wedges
- 8 shallots, peeled
- 1 whole garlic bulb, 2 halved horizontally
- 300ml fruity red wine, eg Shiraz or Malbec
- 15g soft butter
- 15g plain flour
For the olive oil mash
- 1.2kg potatoes, such as Rooster or Maris Piper, peeled
- 75ml extra-virgin olive oil
- 75ml milk, plus extra if needed
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Heat the oil in a shallow ovenproof casserole or a roasting tin, then add the sausages, fennel wedges, whole shallots and the garlic bulb halves, cut side down. Shake around to coat in the oil, season and cook for 30 minutes until browned.
- Turn the sausages over and pour in the red wine. Cover tightly with a lid (or foil for a roasting tin) and return to the oven for 20 minutes.
- Meanwhile, cut the peeled potatoes into large chunks and cook in salted water for 20 minutes or until tender. Drain, return to the pan and put back over a low heat. Mash until mostly smooth then add the olive oil and mash until creamy. Mix in the milk to give your desired texture, and season well. Cover and keep warm.
- Use a fork to combine the soft butter and flour to a paste. Whisk this into the red wine sauce, re-cover and return to the oven for 10 minutes until thickened. Serve the wine-braised sausages, fennel and shallots with the olive oil mash, adding a few of the soft garlic cloves to each plate to crush into the sauce as you eat.
