Camembert Aligot and Cranberry Glazed Sausages

Bangers and mash have never felt more French, and we're not mad at it in the slightest!

Serves undefined

Dish by Ori Goldberg

Ingredients

Camembert aligot:

1kgmaris pipers (or any floury potato)

200gsour cream

140mlmilk

200gcamembert

100gdry mozzarella

2 garlic cloves

Sausages:

1 packcumberland sausages

1 brown onion, sliced

2 garlic cloves, crushed

1bouquet garnie

150mlred wine

3 tspcranberry sauce

300mlchicken stock

Taking the classic bangers and mash, and making it French! Aligot is a French potato puree enriched with a ton of cheese, and our sausages put on their Christmas jumpers, and are seared and cooked in a red wine and cranberry sauce, that shimmers across the plate whilst eating.

Method

For our Aligot (potato puree), boil our potatoes whole in salted water, with the 2 garlic cloves, until fork tender - about 20 minutes. Drain and allow the potatoes to cool in a towel for 10 minutes. This also allows the steam to escape reducing the potatoes water content.

Pass the cool potatoes through a ricer or a mesh sieve, and gather all the other ingredients for the aligot. Leave this to the side whilst we prepare the sausages.

In a stainless steel pan on medium heat, sear out sausages with a little oil until both sides are browned and fond has formed on the bottom of the pan. This should take a couple minutes each side. Into this same pan add the onions and crushed garlic, and allow to soften for at least 10 minutes. Into this add our fresh herb bouquet garnie, cook down for another couple minutes before deglazing with half the wine. Add a spoonful of cranberry sauce, cooking off again for a couple of minutes before adding the stock and allowing to reduce by half.

Once reduced, pass through a mesh strainer, and return back to the heat, with the addition of the rest of the wine, and more cranberry sauce. Add our sausages back into the sauce, and allow to cook for 5-7 minutes, or until the sausages are warm all the way through.

Allow the sausages and sauce to simmer whilst finishing the aligot. In the pan with the mashed potatoes, add the milk, sour cream, and the cheeses, and on a medium low heat, mix till completely soft, and stretchy.

And that's it! Serve up with a good spoonful of the aligot, a couple sausages, and plenty of sauce.

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!