Description
A classic British comfort food recipe featuring savory pork sausages served over creamy mashed Yukon gold potatoes, topped with a rich and flavorful homemade onion gravy.
Ingredients
Scale
Sausages and Mash
- 6 pork sausages
- 2 pounds Yukon gold potatoes, peeled and chopped
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- 1/4 cup heavy cream
- Salt and black pepper to taste
Onion Gravy
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon thyme leaves
Instructions
- Boil Potatoes: Place the peeled and chopped Yukon gold potatoes into a large pot of salted water. Bring to a boil and cook until the potatoes are fork tender, about 15 to 20 minutes. Then, drain the water thoroughly.
- Mash Potatoes: Mash the drained potatoes with butter, whole milk, and heavy cream until smooth and creamy. Season the mash with salt and black pepper according to taste and set aside to keep warm.
- Cook Sausages: Heat a large skillet over medium heat and cook the pork sausages, turning occasionally, until they are browned on all sides and cooked through, approximately 12 to 15 minutes. Remove the sausages from the skillet and set them aside.
- Caramelize Onions: In the same skillet, add olive oil and butter. Add the thinly sliced onions and cook over medium-low heat, stirring occasionally until the onions become soft and caramelized, about 15 to 20 minutes.
- Make Gravy Base: Sprinkle the all-purpose flour over the caramelized onions and stir well, cooking the mixture for 1 to 2 minutes to cook out the raw flour taste.
- Add Liquids and Seasonings: Gradually pour in the beef broth while continuously stirring to prevent lumps. Add Worcestershire sauce, Dijon mustard, and thyme leaves. Simmer the gravy until it thickens to desired consistency.
- Finish Sausages in Gravy: Return the cooked sausages to the skillet with the onion gravy. Simmer briefly to allow the sausages to absorb the flavors and be coated with the gravy.
- Serve: Plate the creamy mashed potatoes and top with the sausages. Spoon the rich onion gravy generously over the top and serve immediately for a comforting meal.
Notes
- Use high-quality pork sausages for the most authentic and flavorful result.
- Substitute with chicken or plant-based sausages if preferred to accommodate dietary needs.
- For an even richer gravy, add a splash of heavy cream at the end of cooking.
- The Yukon gold potatoes work best for their creamy texture when mashed.
- Caramelizing the onions slowly ensures deep flavor in the gravy.
