Instructions
Step 1 Place the peeled and chopped potatoes in a pot of salted water and boil for 15–20 minutes until fork tender. /n
Step 2 While the potatoes cook, heat olive oil in a large skillet over medium heat and add the sausages. /n
Step 3 Cook the sausages for about 10–12 minutes, turning occasionally, until browned and cooked through, then remove from the pan and set aside. /n
Step 4 In the same skillet add butter and sliced onions and cook slowly for about 8–10 minutes until soft and caramelized. /n
Step 5 Add minced garlic and cook for another minute until fragrant. /n
Step 6 Sprinkle flour over the onions and stir well, cooking for about 1 minute to remove the raw flour taste. /n
Step 7 Gradually pour in the beef broth while stirring continuously to create a smooth gravy. /n
Step 8 Stir in Worcestershire sauce, season with salt and pepper, and return the sausages to the pan to simmer in the gravy for 5 minutes. /n
Step 9 Drain the cooked potatoes and mash them with butter, milk, and cream until smooth and creamy. /n
Step 10 Steam or boil the green beans and carrots until tender. /n
Step 11 Serve the sausages topped with onion gravy alongside creamy mashed potatoes and vegetables, then garnish with chopped parsley.
Storage and Reheating Tips
Store leftover sausages, gravy, mashed potatoes, and vegetables in separate airtight containers in the refrigerator for up to 3 days. Reheat the sausages and gravy gently in a skillet over medium-low heat, adding a splash of broth if the gravy thickens too much. Mashed potatoes can be reheated in the microwave or on the stovetop with a little milk to restore their creamy texture.
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