Sausages Mash Onion Sauce (Print Version)
# Ingredients:
→ For the Mash
01 -
1 kilogram of potatoes (Russet or Yukon Gold work well)
02 -
4 tablespoons of unsalted butter
03 -
About half a cup of milk
04 -
Salt and black pepper (to taste)
→ For the Onion Gravy
05 -
250ml of beef stock
06 -
A tablespoon of flour
07 -
Two large onions, sliced thinly
08 -
1 teaspoon of brown sugar (optional)
09 -
A tablespoon of Worcestershire sauce
10 -
2 tablespoons butter
11 -
A tablespoon of olive oil
→ For the Sausages
12 -
6 pork sausages
13 -
Just 1 tablespoon of olive oil
14 -
A pinch of salt and some pepper
# Instructions:
01 -
Heat up some olive oil in a big skillet, and brown the sausages over medium heat for around 10-12 minutes, flipping them a few times. Keep them warm once they're done.
02 -
Peel the potatoes and boil them in salted water for about 15-20 minutes. Once soft, mash them up with warm milk and butter, seasoning with salt and pepper as needed.
03 -
Cook the onions slowly in butter and olive oil until they're golden and caramelized (around 15 minutes). Add a bit of flour, then pour in the beef stock and Worcestershire sauce. Let it all simmer gently for 5-7 minutes.
04 -
Serve the sausages alongside your creamy mashed potatoes, ladling the onion gravy generously over both.
# Notes:
01 -
Pair with steamed greens for a balanced meal
02 -
Can last for up to 3-4 days in the fridge if stored properly