4linkspork sausages, good quality (not Italian or honey garlic flavoured)
2Tablespoonsextra virgin olive oil, DIVIDED
1mediumonion, thinly sliced
Salt and freshly ground pepper
2teaspoonsgrainy mustard
1-2sprigstarragon, or thyme or several pinches of dried tarragon or thyme leaves
2Tablespoonsdark brown sugar
1Tablespoonscider vinegar
For the potato pear mashed potatoes (optional):
1lb.starchy potatoes, such as Yukon Gold or Russet, peeled and chopped
1Bosc pear, peeled, cored and chopped
1/4teaspoonhot English Mustard, such as Keen's or Dijon
2-4Tablespoonsmilk, as needed
2Tablespoonsbutter
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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 Tbsp 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 Tbsp 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.
Notes
Be sure to read the notes above the recipe card for more tips on making this recipe.