Wild boar sausage and mashed potatoes

Tonight we used up the last of our sausage from the farmer’s market. This time, rather than make a pasta dish as I’ve been doing, I served the sausages whole with a mushroom cream sauce and purple mashed potatoes. [So the skins were purple, and I thought they were actual purple potatoes and I was very excited. And then I sliced them open and found that they were white inside. Alas.]

I boiled the sausages for 10-15 minutes, then pan fried them in a bit of olive oil until they were cooked through. Using the already boiling water, I quartered the potatoes and tossed them in, cooking them until tender. I then mashed them and mixed in some salt half and half.

Once the sausages were cooked, I transferred them to a plate and kept them warm and added onions and mushrooms to the pan. Once they were soft, I added a cup of homemade chicken stock and a few tablespoons of creme fraiche and boiled it down until it thickened. The creme fraiche made the sauce a little tart and very buttery. The mushrooms added texture, but not a whole lot of flavor as I didn’t have enough to make a proper mushroom sauce.

I really love this pan sauce. It’s versatile – you can use white wine with, or instead, of chicken stock; heavy cream or a soft cheese instead of the creme fraiche; and add a dollop of mustard near the end. I based this sauce off of a great pork medallion recipe from Simply Recipes.

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