Sausage and Mash

Instructions

Step 1 Place the chopped potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook 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 cook the sausages for 12–15 minutes, turning occasionally until browned and cooked through. Remove and keep warm. /n
Step 3 In the same skillet, add the sliced onions and cook over medium heat for 8–10 minutes until softened and caramelized. /n
Step 4 Sprinkle flour over the onions and stir well, cooking for 1–2 minutes to remove the raw flour taste. /n
Step 5 Gradually pour in the beef broth while stirring, then add Worcestershire sauce and thyme. Simmer for 5–7 minutes until the gravy thickens. /n
Step 6 Drain the cooked potatoes and return them to the pot. Add butter, milk, salt, and black pepper, then mash until smooth and creamy. /n
Step 7 If serving with peas and carrots, steam or boil them until tender. /n
Step 8 To assemble, spoon mashed potatoes onto plates, top with sausages, and generously pour onion gravy over the top. Serve immediately.

Storage and Reheating Tips

Store leftover sausage, mash, and gravy in separate airtight containers in the refrigerator for up to 3 days. Reheat mashed potatoes with a splash of milk to restore creaminess, and warm sausages and gravy in a skillet over medium heat until heated through. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.