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2 lbs. small red potatoes cut into quarters<\/span><\/p>\n Coarse salt<\/span><\/p>\n 1 T. extra-virgin olive oil (EVOO) (once around the pan)<\/span><\/p>\n 8 links (about 2 pounds sweet Italian sausage<\/span><\/p>\n 2 medium yellow onions, thinly sliced<\/span><\/p>\n 2-3 tablespoons chopped fresh thyme leaves (I used 1 1\/2 t. dried thyme)<\/span><\/p>\n 3 garlic cloves, chopped<\/span><\/p>\n Coarse black pepper<\/span><\/p>\n 1\/4 c. balsamic vinegar (eyeball it)<\/span><\/p>\n 2 c. chicken stock or 1 1\/4 oz. can chicken broth<\/span><\/p>\n 2 tablespoons honey<\/span><\/p>\n 2 tablespoons unsalted butter<\/span><\/p>\n 1\/4 – 1\/3 c. sour cream <\/span><\/p>\n 1 rounded tablespoon prepared horseradish<\/span><\/p>\n 1\/4 – 1\/2 c. milk, depending on how you like your mashers<\/span><\/p>\n 1\/4 c. fresh flat-leaf parsley, chopped <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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 to 12 minutes. While the potatoes are cooking, start the sausages. Heat a large skillet over medium-high heat with the EVOO. 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 reduced by half, 8 to 10 minutes. While the sausages are braising, drain the potatoes and return them in the hot pot to the warm stovetop 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, and then top each serving of potatoes with 2 sausages and some of the braising liquid.<\/span><\/p>\n \u00c2\u00a0<\/p>\n Yield: 4 servings<\/span><\/p>\n Serving Size: 2 Sausages and 1\/4 Potatoes<\/span><\/p>\n \u00c2\u00a0<\/p>\n Calories: 583 (443 with one sausage)<\/span><\/p>\n Fat: 29g (20g with one sausage)<\/span><\/p>\n Fiber: 2.3g<\/span><\/p>\n \u00c2\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 2 lbs. small red potatoes cut into quarters Coarse salt 1 T. extra-virgin olive oil (EVOO) (once around the pan) 8 links (about 2 pounds sweet Italian sausage 2 medium yellow onions, thinly sliced 2-3 tablespoons chopped fresh thyme leaves (I used 1 1\/2 t. dried thyme) 3 garlic cloves, chopped Coarse black pepper 1\/4 c. balsamic vinegar (eyeball it) 2 c. chicken stock or 1 1\/4 oz. can chicken broth 2 tablespoons honey 2 tablespoons unsalted butter 1\/4…<\/p>\n