date:May 19, 2014
Ingredients
1.5kg potatoes (such as pontiac or desiree), peeled, chopped
1/4 cup (60ml) thickened cream
2 tablespoons Dijon mustard
150g unsalted butter
4 spring onions (pale part only), finely chopped
1 tablespoon each olive oil and plain flour
12 pork chipolata sausages (or 8 regular thin pork sausages)
8 eschalots (200g total), thinly sliced
1/2 cup (125ml) red wine
1 1/2 cups (375ml) good-quality beef stock (see note)
Flat-leaf parsley leaves, to garnish
Method
1. Cook potato in boili