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Sausages with Caramelized Onions and Parmesan Mash

Bill GrangerThis recipe comes from Chef Bill Granger and is featured in his new book Every Day.

Bill Granger has always had a passion for cooking. He is a self-taught cook with a strong philosophy that food should always be a joy, never a chore. He opened his first restaurant, bills, in Sydney's Darlinghurst when he was 22 and the second just three years later. A third Sydney restaurant was opened in July 2005. All were immediate successes and are established as favourite destinations for locals and tourists alike. There are many people for whom a visit to Sydney is simply not complete without a meal at bills.

As resident food writer for The Sydney Morning Herald and a leading contributor to many food publications around the globe, Bill leads an energetic life. His previous cookbooks, bills sydney food, bills food, bills open kitchen and simply bill are international best sellers. His debut television series, bills food, was launched in Australia in 2004 and swiftly acquired by TV networks around the world, including the BBC in the UK. Popular demand has quickly led to the filming of a second series, shown simultaneously in Australia and the UK, and with more countries set to follow.

To find out more about Bill Granger <click here>


4 red onions, quartered (or cut into eighths, if large)
2 tablespoons soft brown sugar
1/2 teaspoon red chilli flakes sea salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar or balsamic vinegar
8 good-quality sausages

Parmesan Mash:
800 g (1 lb 12 oz) desiree potatoes, peeled and cut into chunks
sea salt
125 ml (41/2 fl oz/1/2 cup) milk
25 g (1 oz) butter
35 g (11/4 oz/1/3 cup) finely grated parmesan cheese
freshly ground black pepper


  • Preheat the oven to 200°C (400°F/Gas 6).
  • Put the onions in a baking dish and sprinkle with the sugar, chilli flakes, salt and pepper.
  • Drizzle with olive oil and vinegar and bake for 35 minutes.
  • Cook the sausages in a frying pan over medium-high heat for about 15 minutes until well browned.
  • Serve with the caramelized onions and parmesan mash.

Parmesan Mash:

  • Cook the potatoes in boiling salted water until tender, then drain and mash.
  • Heat the milk and butter in a saucepan until the butter has melted and then beat into the mash until smooth.
  • Add the parmesan and beat well.
  • Season with salt and pepper.

Serves 4

Bill Granger