Volakas sausage with roasted garlic puree and blueberry sauce

By chef Mr. Jonathan Harnett


  • 1 kg of Volaka sausage
  • 1 large red onion, sliced
  • 1 tablespoon of brown sugar
  • ½ cup white wine
  • 1 kilo of peeled potatoes
  • 100g Menoikio goat butter
  • 350 ml goat's milk
  • 1 head garlic, peeled, whole cloves
  • 200 ml olive oil
  • 500 grams of fresh or frozen blueberries
  • 250 ml blueberry juice
  • 150 ml water
  • Flour
  • Chopped parsley for garnish
  • Salt and black pepper


  • Place the blueberries and blueberry juice in a medium saucepan with the water and cook over medium-low heat for ~1 hour, uncovered, stirring occasionally until the blueberries are completely soft.
  • Add a little water if necessary to prevent the mixture from sticking.
  • Drain the blueberries in a fine strainer (sieve), return the liquid to the pot and continue cooking until the syrup thickens. Leave aside to cool.
  • Put the peeled garlic and olive oil in a small saucepan over medium heat for 5 minutes until the garlic begins to soften, reduce to a very low heat until completely golden brown. Allow to cool and then beat with a fork or put in a blender until it forms a smooth paste.
  • Add a pinch of salt and pepper and set aside.
  • Place the potatoes in cold, salted water and boil until cooked and tender but not falling apart ~ 20-30 minutes depending on the size of the potato. While the potatoes are still hot, pass through a sieve or mash by hand until smooth.
  • Add the butter, milk, garlic paste and salt and pepper to taste.
  • Cook the sausage in a large skillet over medium-high heat, turning frequently, until browned on all sides.
  • Remove the sausages from the pan, lower the heat and add 2 tablespoons of olive oil, the sliced onions and the brown sugar.
  • Cook over low heat, stirring occasionally, until the onions are well browned and caramelized.
  • Add the wine and 1 teaspoon of flour, stir until the flour is absorbed by the liquids and let it cook for another 2 minutes.
  • Remove from heat and set aside. The sauce should have a slightly thick consistency.
  • Serve by first placing the mashed potatoes on a plate and the onion mixture on top.
  • Cut the sausage and place several pieces on top of the potatoes and onion.
  • Sprinkle with parsley and serve the raspberry sauce on the side in a small bowl.
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