Sweet Sausages Braised in Onion with Horseradish Smashed Potatoes

For the smashed potatoes, place the potatoes in a pot and cover with water. Cover the pot with a lid and bring the water to a boil. Salt the water and potatoes. Take off the lid and boil the potatoes until tender, 10 - 12 minutes.

While the potatoes are cooking, start the sausages. Heat a large skillet over medium-high heat with the extra virgin olive oil. Add the sausage links and brown on all sides, about 4 minutes. Remove the sausages from the skillet and reserve.

To the skillet, add the onions, thyme and garlic and season with salt and pepper. Cook the onions, stirring frequently until they begin to brown, about 5 minutes. Add the balsamic vinegar, chicken stock, and honey. Bring the liquid to a simmer, then add the browned sausages back to the pan and braise the sausages until they are cooked through and the sauce has reduce by half, 8-10 minutes.

While the sausages are braising, drain the potatoes and return them in the hot pot to the warm stove top to dry them out. Add the butter, sour cream, horseradish, and milk to the potatoes and smash to the desired consistency. Season the potatoes with salt and pepper to taste. Divide the horseradish smashed potatoes among 4 serving dishes. Add the chopped parsley to the sausages, then top each serving of potatoes with 2 sausages, and some of the braising liquid.