Vegetables Recipes - Horseradish Mash with Sausages and Caramelized Onions Recipe

Ingredients 

• 1 1/2 lb good-quality sausages

For the caramelized onions:

• 4 tablespoons olive oil

• 3 red or yellow onions, halved and sliced

• 1 tablespoon sugar

• salt and freshly ground black pepper

• 1 tablespoon balsamic vinegar

For the horseradish mash:

• 2 1/4 lb even-sized floury potatoes, unpeeled

• 4 tablespoons finely grated fresh horseradish, or to taste

• 1/2 cup sour cream, crème fraiche, or smetana

Serves 4

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Method:

1. To make the caramelized onions, preheat the oven to 375°F and brush a large baking sheet with half the oil Spread the onion slices in a single layer on the baking sheet.

2. Sprinkle with the sugar, season with salt and pepper, and dribble over the remaining oil Bake in the preheated oven for about 45 minutes, stirring them every 15 minutes, until golden.

3. Mix the vinegar into the onions, spread them out, and bake them for another 7-10 minutes, until caramelized.

4. While the onions are cooking, prick the sausages with a fork and arrange them in a nonstick roasting pan. Cook in the oven with the onions for 35-40 minutes, turning occasionally, until nicely brown and sticky-looking.

5. Meanwhile, put the potatoes in a large saucepan with enough s  alted water to cover. Bring to a boil, then reduce the heat a bit and boil gently for 15-20 minutes, until very tender. Drain and put them back in the pan. Cover with a clean dish towel and leave to dry for 5 minutes.

6. Peel away the skin, then mash until smooth. Stir in the horseradish and the sour cream, crème fraiche, or smetana. Season to taste with salt and pepper.

7. Spoon the potatoes into a dish and scatter the onions on top. Serve with the sausage.

Note: This dish is an absolute winner - creamy pungent mash, plump sticky sausages, and sweet crispy onions. Use country-style sausages or good-quality pork chipolatas. If you don't have fresh horseradish, use the bottled kind, but it won't be quite the same.