Aligot with red wine braised beef sausages


Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 2

By Matt Tebbutt
From Saturday Kitchen



For the aligot

  • 1kg/2lb 4oz floury potatoes, such as Maris Piper or Desiree, peeled and roughly chopped into equal-sized pieces
  • 3 garlic cloves, crushed
  • 250ml/9fl oz full-fat milk
  • 100g/3½oz unsalted butter
  • 100ml/3½fl oz double cream
  • 250g/9oz Lancashire cheese, grated
  • 250g/9oz gruyère, gated
  • salt, to taste

For the red wine braised beef sausages

  • dash oil
  • 6 beef sausages
  • 6 round shallots, quartered
  • 300ml/10fl oz red wine
  • 300ml/10fl oz beef stock
  • 1 bay leaf
  • 6 garlic cloves, peeled and left whole
  • small bunch thyme
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