Sausages with aligot (garlic cheese mash)

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the sausages and 2 sliced garlic cloves in a roasting tin, drizzle over the oil and roast for 30-40 minutes, until cooked through. Keep warm.
2. Meanwhile, put the wine and stock in a pan over a high heat and reduce by two thirds until slightly thickened and syrupy (15-20 minutes). Mix the butter and flour in a bowl to make a paste, then whisk into the sauce. Heat gently until thickened to your liking. Add the pomegranate molasses, season to taste and keep warm.
3. Meanwhile, boil the potatoes in a large pan of salted water with the whole garlic clove and a few thyme sprigs for 15-20 minutes until soft. Drain well and return to the pan to steam dry. Remove the thyme, then mash until smooth. Add the warmed crème fraîche and milk and season with salt and pepper. Using a wooden spoon, beat to a smooth texture.
4. Put the pan of mash on a low-medium heat and add the cheeses a little at a time, beating after each addition with a wooden spoon. The cheese will melt, giving it a viscous yet velvety texture. Once it’s all mixed in, stir in the crushed garlic and serve with the sausages and wine sauce.