Seared Sausages and Onions with Sweet Potato Mash

For the sweet potatoes: Peel and rinse the sweet potatoes and cut into pieces. Cook in a pot of boiling salted water until knife-tender, about 15-20 minutes.

For the sausages: Peel the onions and cut into wedges. Heat the oil in a skillet. Add the sausages and onions, and cook, while turning occasionally, until golden brown. 

For the sweet potatoes: Heat the milk and butter in a saucepan. Rinse the bell peppers, cut in half lengthwise, remove seeds and white ribs and finely dice. Drain and mash the cooked sweet potatoes. Stir the milk mixture and bell pepper with the sweet potatoes. Season with pepper, nutmeg and salt to taste.

For the sausages: Once the sausages and onions are golden, stir in the wine and 50 ml (approximately 1/4 cup) of the broth. Simmer until thick.