date:May 19, 2014
ng salted water for 12-15 minutes until tender. Drain, then return to pan with cream, 1 tablespoon mustard and 120g butter. Mash until smooth. Stir in onion and season. Cover and keep warm.
2. Meanwhile, heat oil in a large pan over medium-high heat. Prick sausages with a skewer. Fry, turning, for 6-8 minutes until cooked through and browned. Transfer to a tray and keep warm in a 160C oven.
3. Drain all but 1 tablespoon oil from pan and return to medium heat. Cook eschalot and cook for 5 minut