Recipe
for :
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Sausages
with Caramelized Onions and Parmesan Mash
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|
 This
recipe comes from Chef
Bill Granger and is featured in his new book
Every Day.
Bill
Granger has always had a passion for cooking. He is
a self-taught cook with a strong philosophy that food
should always be a joy, never a chore. He opened his
first restaurant, bills, in Sydney's Darlinghurst
when he was 22 and the second just three years later.
A third Sydney restaurant was opened in July 2005. All
were immediate successes and are established as favourite
destinations for locals and tourists alike. There are
many people for whom a visit to Sydney is simply not
complete without a meal at bills.
As
resident food writer for The Sydney Morning Herald and
a leading contributor to many food publications around
the globe, Bill leads an energetic life. His previous
cookbooks, bills sydney food, bills food,
bills open kitchen and simply bill are
international best sellers. His debut television series,
bills food, was launched in Australia in 2004
and swiftly acquired by TV networks around the world,
including the BBC in the UK. Popular demand has quickly
led to the filming of a second series, shown simultaneously
in Australia and the UK, and with more countries set
to follow.
To
find out more about Bill Granger <click
here>
Ingredients
4
red onions, quartered (or cut into eighths, if large)
2 tablespoons soft brown sugar
1/2 teaspoon red chilli flakes sea salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar or balsamic vinegar
8 good-quality sausages
Parmesan
Mash:
800 g (1 lb 12 oz) desiree potatoes, peeled and cut
into chunks
sea salt
125 ml (41/2 fl oz/1/2 cup) milk
25 g (1 oz) butter
35 g (11/4 oz/1/3 cup) finely grated parmesan cheese
freshly ground black pepper
Method
- Preheat
the oven to 200°C (400°F/Gas 6).
- Put
the onions in a baking dish and sprinkle with the
sugar, chilli flakes, salt and pepper.
- Drizzle
with olive oil and vinegar and bake for 35 minutes.
- Cook
the sausages in a frying pan over medium-high heat
for about 15 minutes until well browned.
- Serve
with the caramelized onions and parmesan mash.
Parmesan
Mash:
- Cook
the potatoes in boiling salted water until tender,
then drain and mash.
- Heat
the milk and butter in a saucepan until the butter
has melted and then beat into the mash until smooth.
- Add
the parmesan and beat well.
- Season
with salt and pepper.
Serves
4
Bill
Granger
www.bills.com.au
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