Merguez and Mash

For the Roasted Garlic Crushed Potatoes: Scrub potatoes. Place potatoes in a pot; cover with water by 1-1/2 to 2 inches. Lightly season with salt and thyme sprigs. Bring to a boil; immediately reduce to a simmer. Cook potatoes until fork tender, about 25 to 45 minutes depending on potato size. Strain; place back into warm pot. Scald cream; add to potatoes. Add butter, sour cream and garlic. With a potato masher, crush potatoes to a coarse mashed potato consistency. Season with salt and pepper. 

For the Merguez with Onion Gravy: In a large sauté pan over medium-high heat, heat oil. Add sausages; cook, turning, until browned all over and cooked through. Cook time will differ depending on sausage size. Remove sausages to a plate. 

Reduce heat to medium; reserve about 2 tablespoons oil left in the pan, adding additional oil if needed. Add onions; cook until golden brown on all sides, about 4 minutes. Add garlic and ginger; cook 2 more minutes. Add tomato paste, cumin and saffron; cook another minute. Dust in flour; cook about 2 more minutes, stirring constantly. Add about 1/2 cup stock to temper in, stirring consistently. Gradually add remaining stock while stirring. Bring to a simmer; simmer about 2 minutes. Add olives, lemon, raisins and parsley; simmer 1 minute. Adjust seasoning and consistency. 

Serve sausages with Roasted Garlic Crushed Potatoes and smothered in Onion Gravy.