Ingredients
Scale
- 8 large pork sausages or your preferred variety
- 6 large potatoes, peeled and chopped
- 4 tablespoons unsalted butter
- 1/2 cup milk
- Salt and pepper to taste
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups beef or vegetable broth
- 1 teaspoon Worcestershire sauce (optional)
- Fresh thyme or parsley for garnish
Instructions
- Cook the sausages in a skillet over medium heat until browned and cooked through, about 15-20 minutes, or bake at 400°F (200°C) for 25-30 minutes.
- While sausages cook, boil peeled and chopped potatoes in salted water until tender, about 15 minutes. Drain and mash with butter, milk, salt, and pepper until smooth.
- In a large skillet, heat olive oil over medium heat. Add sliced onions and cook slowly, stirring occasionally, until caramelized and golden, about 15-20 minutes.
- Sprinkle flour over onions, cook for another minute, then gradually add broth and Worcestershire sauce, stirring until gravy thickens.
- Serve sausages over mashed potatoes, topped with onion gravy. Garnish with thyme or parsley.
Notes
- For an extra flavorful gravy, add a splash of red wine or balsamic vinegar during the simmering process.
- Use gluten-free flour if you prefer a gluten-free version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: British
- Diet: Adaptable, can be made gluten-free or vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 80 mg