About the Recipe
Ingredients
2 pounds potatoes, peeled and quartered
1 tablespoon oil
8 thick pork sausage links
6 tablespoons butter, divided
2 large onions, sliced
1 tablespoon all-purpose flour
2 cups beef broth
1 teaspoon Worcestershire sauce
salt and pepper to taste
1⁄2 cup milk, warmed
Preparation
Step 1
Place the peeled and chopped potatoes in a large pot and cover with cold water. It should reach about an inch over the potatoes. Add a large pinch of salt, turn the heat to medium-high, and bring the water to a boil. Reduce the heat to medium and boil potatoes until tender, about 20 minutes.
Step 2
While the potatoes are boiling, cook the sausages. Warm the oil in a large skillet over medium heat. Cook sausages until brown on all sides and cooked through, turning occasionally, about 10-15 minutes. Remove from the skillet and set aside.
Step 3
In the same skillet, add 2 tablespoons of butter and the onions. Cook over medium heat until onions are soft and caramelized, about 15 minutes.
Step 4
Sprinkle the flour evenly over the onions, whisk until blended, and cook for 2 minutes. Then, slowly add the beef broth and Worcestershire sauce (1/4 cup at a time), stirring constantly. Bring to a simmer and allow to thicken, about 5 minutes. Season with salt and pepper, to taste and add the sausages back into the skillet to warm.
Step 5
Drain potatoes and return them to the pot. Add 4 tablespoons of butter and a splash of warm milk. Mash the potatoes, adding the milk a little at a time, until smooth and creamy. Season with salt and pepper to taste.
Step 6
To serve, divide the mashed potatoes between four plates. Top each with two sausages and pour the onion gravy over the top. Enjoy!
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