Description
A hearty British comfort food featuring crispy sausages, creamy mashed potatoes, and rich onion gravy.
Ingredients
- 6 pork sausages (Cumberland or British-style if possible)
- 1 tbsp olive oil
- 2 lbs (about 900g) russet or Yukon gold potatoes, peeled and cubed
- 1/2 cup whole milk (warm)
- 3 tbsp butter
- Salt and pepper to taste
- 2 large yellow onions, thinly sliced
- 2 tbsp butter
- 1 tbsp flour
- 1 1/2 cups beef stock
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Boil potatoes in salted water until fork-tender (about 15 minutes). Drain, then mash with warm milk and butter. Season generously with salt and pepper. Cover and set aside.
- In a skillet over medium heat, warm olive oil. Add sausages and cook until browned and cooked through, turning occasionally—about 12–15 minutes. Remove and keep warm.
- In the same pan, melt butter. Add sliced onions and cook slowly until caramelized (about 10 minutes). Sprinkle in flour and stir for 1 minute to form a roux. Gradually add beef stock, whisking constantly. Stir in Worcestershire sauce. Simmer until thickened—another 5–7 minutes. Season to taste.
- Scoop a generous pile of mash on each plate, lay sausages on top, and smother with onion gravy.
Notes
Warm the milk before mashing potatoes for a smoother texture. Low and slow cooking for the onions adds flavor. Consider serving with green peas or roasted carrots.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: British