Luxurious Aligot with Red Wine Braised Beef Sausages

Put the potatoes and 2 peeled garlic cloves in a large pan of cold salted water. Bring to the boil, then simmer for 18–22 minutes until the potatoes are completely tender.

Meanwhile, heat the oil in a wide sauté pan over a medium heat. Brown the beef sausages all over for 6–8 minutes, then lift them onto a plate.

Add the shallots to the sausage pan with a pinch of salt. Cook for 5 minutes until softened, then pour in the red wine and simmer briskly until reduced by about half.

Stir in the hot beef stock, bay leaf, thyme, crushed garlic cloves and Dijon mustard. Return the sausages to the pan, cover loosely and simmer gently for 20–25 minutes until cooked through and glossy.

Drain the potatoes well and let them steam dry for 2 minutes. Pass them through a ricer or mash very smoothly back into the warm pan.

Set the potato pan over a low heat. Beat in the butter, warm milk and cream, then add the Gruyère and mozzarella a handful at a time, stirring firmly until the aligot turns smooth, elastic and stretchy.

Taste the aligot and season with salt and black pepper. If it feels too thick, loosen it with a splash more warm milk; if it feels loose, keep stirring over low heat for another minute.

Spoon the aligot into warm shallow bowls, add the red wine braised sausages and spoon over the reduced shallot gravy. Finish with thyme leaves and serve straight away while the cheese is still stretchy.