Ingredients
Sausages and Mashed Potatoes
- 6 pork sausages
- 4 large potatoes, peeled and cubed
- ¼ cup milk
- 2 tablespoons butter
- Salt and pepper to taste
Onion Gravy
- 2 onions, thinly sliced
- 1 tablespoon butter
- 1 tablespoon flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
Instructions
- Prepare the Potatoes: Boil the peeled and cubed potatoes in salted water for 15–20 minutes until they are tender when pierced with a fork.
- Mash the Potatoes: Drain the cooked potatoes and mash them thoroughly. Add milk, butter, salt, and pepper to taste, continuing to mash until the mixture is creamy and smooth.
- Cook the Sausages: Heat a skillet over medium heat and cook the pork sausages, turning occasionally, until they are browned all over and cooked through. This should take about 10-15 minutes.
- Caramelize Onions for Gravy: In a separate pan, melt butter and add the thinly sliced onions. Cook over medium heat until the onions are soft, golden, and caramelized, about 10 minutes, stirring occasionally to prevent burning.
- Make the Gravy: Stir the flour into the caramelized onions and cook for one minute to remove the raw flour taste. Gradually add beef broth while stirring continuously to avoid lumps. Add Worcestershire sauce and let the gravy simmer until it thickens to desired consistency, about 5-7 minutes.
- Assemble the Dish: Serve the cooked sausages over a generous portion of mashed potatoes and pour the rich onion gravy over the top. Enjoy immediately while hot.
Notes
- You can substitute pork sausages with beef or vegetarian sausages according to preference.
- Adding a spoonful of mustard to the mashed potatoes enhances flavor and adds a subtle tang.
- Ensure onions are properly caramelized for the best depth of flavor in the gravy.
- Use beef broth for a richer gravy, but vegetable broth can be used for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: British
