Ingredients
Scale
2 tablespoons Olive Oil
2.5 lbs Potatoes (Russet or Yukon Gold)
8–10 high-quality Pork Sausages
2 large Yellow Onions, thinly sliced
1/2 cup Whole Milk or Heavy Cream, warmed
1 tablespoon Olive Oil (for cooking sausages)
2 tablespoons Unsalted Butter
2 cloves Garlic, minced
1 tablespoon All-purpose Flour
2 cups Beef Broth (low sodium preferred)
1 tablespoon Worcestershire Sauce
1 teaspoon Dijon Mustard
1/2 teaspoon Dried Thyme
Salt and freshly ground Black Pepper to taste
Instructions
- Heat the olive oil and butter in a large skillet or Dutch oven over medium-low heat. Add the sliced onions. Cook slowly for 15-20 minutes until they caramelize to a deep golden brow
- Stir in minced garlic and thyme, cook for another minute. Sprinkle flour over the onions and stir well. Gradually pour in the beef broth, whisking constantly. Add Worcestershire sauce and Dijon mustard, let it simmer for 10-15 minutes
- Peel and chop potatoes into 1-inch chunks. Boil in salted water until fork-tender, about 15-20 minutes. Drain, return to pot, then add butter and warmed milk/cream. Mash until smooth, season with salt and pepper
- Heat olive oil in a large skillet over medium heat. Cook sausages, turning occasionally, until deeply browned and cooked through, about 15-20 minutes. Let them rest before serving
- Plate the mashed potatoes, top with sausages, and spoon onion gravy over. Serve immediately
Notes
Use high-quality sausages for best flavor.
Warm your milk before adding to the potatoes to achieve a creamier texture.
Patience in caramelizing the onions enhances the gravy's flavor.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: British
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 745 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 48 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 61 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 100 mg