Ingredients

Start to finish: 30 minutes

2 pounds potatoes, peeled and quartered
2 tablespoons olive oil
1 large yellow onion, thinly sliced
2 green bell peppers, seeded and thinly sliced
8 precooked turkey sausages
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
12-ounce bottle amber beer or apple cider
4 ounces (about 1/2 cup) creme fraiche (sour cream can be substituted)
1/4 cup whole milk
1 teaspoon corn starch

Directions

Place the potatoes in a medium saucepan and fill with enough cold water to cover by about 1 inch. Bring to a boil over high heat and cook until tender when pierced with a fork, about 8 to 10 minutes.

Meanwhile, in a large skillet over high heat combine the olive oil, onion, green peppers, sausages, paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Saute until onions are tender, about 6 minutes.

Add the beer or cider and simmer until reduced by half, about 4 minutes.

When the potatoes are done, drain and return to the pot. Add creme fraiche, whole milk, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mash until mostly smooth. Cover and set aside.

In a small glass, combine the corn starch with 2 tablespoons cold water. Add this to the skillet with the sausages and cook, stirring constantly, until the sauce thickens. Continue cooking and stirring for an additional minute.

To serve, mound mashed potatoes on each plate, then top with two sausages and spoon onions, peppers and sauce over.

Makes 4 servings.