Aligot with red wine braised beef sausages recipe
 Cheese blended into mashed potatoes makes the perfect hearty accompaniment to wine-braised sausages. A real winter warmer. 1kg/2lb 4oz floury potatoes, such as Maris Piper or Desiree, peeled and roughly chopped into equal-sized pieces3 garlic cloves, crushed250ml/9fl oz full-fat milk100g/3½oz unsalted butter 100ml/3½fl oz double cream250g/9oz Lancashire cheese, grated250g/9oz gruyère, gatedsalt, to taste 1kg/2lb 4oz floury potatoes, such as Maris Piper or Desiree, peeled and roughly chopped into equal-sized pieces 3 garlic cloves, crushed 250ml/9fl oz full-fat milk 100g/3½oz unsalted butter 100ml/3½fl oz double cream 250g/9oz Lancashire cheese, grated 250g/9oz gruyère, gated salt, to taste dash oil6 beef sausages 6 round shallots, quartered300ml/10fl oz red wine 300ml/10fl oz beef stock 1 bay leaf 6 garlic cloves, peeled and left whole small bunch thyme dash oil 6 beef sausages 6 round shallots, quartered 300ml/10fl oz red wine 300ml/10fl oz beef stock 1 bay leaf 6 garlic cloves, peeled and left whole small bunch thyme Method To make the aligot, place the potatoes, garlic, and salt into a large saucepan of cold water and bring to the boil. Cook until tender. Drain and allow to steam dry before pushing through a ricer or mouli, or mash with a potato masher.Heat the milk in a large saucepan and add the butter and cream and then bring to a boil. Stir in the cooked potatoes and add the grated cheese. Mix well, then keep warm.Meanwhile, to make the red wine braised beef sausages, heat a dash of oil in a lidded saucepan over a medium heat and brown the sausages all over. Remove from the pan.Add the shallots to the pan then pour in the wine and cook until the volume of liquid has reduced by half. Then pour in the stock and add he sausages back into the pan, along with the bay leaf, garlic and thyme. Put the lid on and braise gently for around 20 minutes.Serve the aligot with the sausages and braising liquor. To make the aligot, place the potatoes, garlic, and salt into a large saucepan of cold water and bring to the boil. Cook until tender. Drain and allow to steam dry before pushing through a ricer or mouli, or mash with a potato masher. To make the aligot, place the potatoes, garlic, and salt into a large saucepan of cold water and bring to the boil. Cook until tender. Drain and allow to steam dry before pushing through a ricer or mouli, or mash with a potato masher. Heat the milk in a large saucepan and add the butter and cream and then bring to a boil. Stir in the cooked potatoes and add the grated cheese. Mix well, then keep warm. Heat the milk in a large saucepan and add the butter and cream and then bring to a boil. Stir in the cooked potatoes and add the grated cheese. Mix well, then keep warm. Meanwhile, to make the red wine braised beef sausages, heat a dash of oil in a lidded saucepan over a medium heat and brown the sausages all over. Remove from the pan. Meanwhile, to make the red wine braised beef sausages, heat a dash of oil in a lidded saucepan over a medium heat and brown the sausages all over. Remove from the pan. Add the shallots to the pan then pour in the wine and cook until the volume of liquid has reduced by half. Then pour in the stock and add he sausages back into the pan, along with the bay leaf, garlic and thyme. Put the lid on and braise gently for around 20 minutes. Add the shallots to the pan then pour in the wine and cook until the volume of liquid has reduced by half. Then pour in the stock and add he sausages back into the pan, along with the bay leaf, garlic and thyme. Put the lid on and braise gently for around 20 minutes. Serve the aligot with the sausages and braising liquor. Serve the aligot with the sausages and braising liquor.