Chicken Sausages with Caramelised Onions & Potato Mash

2 tsp oil
8 Tegel Fresh Chicken Sausages

Caramelised Onions:
2 onions, sliced
1/4 cup balsamic vinegar
1/4 cup water
1/4 cup brown sugar
2 tsp grainy mustard

Potato Mash:
800g Agria potatoes, peeled
1 1/4 cups milk
25g butter
1 clove garlic, bruised
Salt and pepper

To prepare the onion marmalade, place the onions, balsamic vinegar, water, brown sugar and mustard in a saucepan. Bring to the boil, stirring, then simmer for 20 to 30 minutes, or until the mixture is thick and syrupy.

To prepare the mashed potato, cut the potatoes into pieces and cook in boiling salted water until they are tender. Remove from the heat, drain and mash.

Meanwhile place the milk, butter and garlic into a small saucepan and heat over medium heat. Don’t let the mixture boil.

Remove from the heat and discard the garlic. Combine the potatoes and the milk mixture. Season with salt and pepper to taste.

To cook the sausages, place the oil in a frying pan. Cook over medium heat until they are golden brown and cooked through.

Serve the sausages with the potato mash, the caramelised onions and green beans.