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1
For the smashed potatoes, place the potatoes in a pot and cover with water.
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2
Cover the pot with a lid and bring the water to a boil.
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3
Salt the water and potatoes.
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4
Take off the lid and boil the potatoes until tender, 10 to 12 minutes.
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5
While the potatoes are cooking, start the sausages.
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6
Heat a large skillet over medium-high heat with the EVOO.
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7
Add the sausage links and brown on all sides, about 4 minutes.
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8
Remove the sausages from the skillet and reserve.
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9
To the skillet, add the onions, thyme, and garlic, and season with salt and pepper.
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10
Cook the onions, stirring frequently, until they begin to brown, about 5 minutes.
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11
Add the balsamic vinegar, chicken stock, and honey.
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12
Bring the liquid to a simmer, then add the browned sausages back to the pan and braise the sausages until they are cooked through and the sauce has reduced by half, 8 to 10 minutes.
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13
While the sausages are braising, drain the potatoes and return them in the hot pot to the warm stovetop to dry them out.
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14
Add the butter, sour cream, horseradish, and milk to the potatoes and smash to the desired consistency.
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15
Season the potatoes with salt and pepper to taste.
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16
Divide the horseradish smashed potatoes among 4 serving dishes.
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17
Add the chopped parsley to the sausages, then top each serving of potatoes with 2 sausages and some of the braising liquid.
