Barbecued Sausages with Red Wine Sauce and Herbed Flavored Potatoes

So one of my favorite chefs on TV is Gordon Ramsay. People seem to only know him from "Hell's Kitchen" or "Kitchen Nightmares" where he is calling people donkeys or dropping the F-bomb. But if you ever see him on some older BBC shows or actually watch him on on the other shows. He is trying to teach people how either cook or be successful in running a restaurant. I brought a few of his cookbooks a few years ago but haven't really made anything out of them. So I found this one in his "Gordon Ramsay Makes it Easy". This has also allowed me to check out a new (at least new to me) Butcher shop...Village Butcher Shoppe (http://www.villagebutchershoppe.com/). This recipe require some Higher quality Sausage that you typically find at the grocery store. I am assuming that Ramsey uses Banger Sausages as he is English. This turned out great with fresh brats, but enough talk here is the recipe enjoy. And here is a picture after we made it and plated it to wet your appetite.

1lb 2oz good quality pork sausage (I used fresh brats), at room temperature, and don't prick them

Sauce

10 Tbsp unsalted butter, chilled and diced
3 Shallots, Thinly sliced
1 garlic clove, minced
few thyme sprigs
2 C. Chianti or Similar Wine (I used Master's Red Blend from Sacred Stone out of California it was inexpensive wine but tasted good)
1Tbsp brown sugar
1tsp Dijon Mustard
Splash of balsamic vinegar
sea salt and pepper

Melt about 2 Tbsp of butter in a pan, and add shallots, garlic, and thyme. Cook over high heat for a few minutes, then add wine, and brown sugar and bring to boil. Stir to dissolve the sugar. Boil until reduced by half and discard sprigs of thyme

Remove from heat and whisk in the mustard and cold butter a piece at a time (this will prevent the butter and wine from separating as it cools). Add balsamic vinegar, salt and pepper to taste.

Herbed Flavored Mashed Potatoes

12 small/medium Yukon Gold potatoes
Milk to texture
2 Tbsp of butter
6 sage leaves finely diced
2 tsp fresh thyme
2 basil leaves finely diced

Boil potatoes in salt water and drain when soft. Add Milk, butter (However you want it to be a little drier than normal mashed potatoes), and Herbs. Let sit for a few minutes covered so the flavor sits.

Cook the Sausage on the grill slowly over medium low heat until cooked throughout and colored right. Serve on a bed of Potatoes and topped with Wine Sauce.