Sausage & Mash with Onion Gravy

• Italian Sausage(8)
• Potato(900 g)
• Butter(75 g)
• Milk(120 ml)
• Salt(1 tsp)
• Black pepper(1 tsp)
• Onion(2)
• Olive oil(1 tbsp)
• All-Purpose Flour(2 tbsp)
• Beef Broth(500 ml)
• Worcestershire sauce(1 tbsp)
• Thyme(1 tsp)
• Flat Leaf Parsley(2 tbsp)optional

Method

1. 1

   Peel and chop {Potato} into large chunks. Thinly slice {Onion} and finely chop the {Fresh parsley}.

   ~10 min

2. 2

   Add the {Potato} to a saucepan, cover with water, season with {Salt}, and bring to a boil. Simmer for 15 minutes until very tender.

   ~15 min

3. 3

   While the potatoes cook, heat a large frying pan over medium heat and cook the {Pork sausage} for 12 minutes, turning often, until golden-brown and cooked through. Transfer to a plate to rest.

   ~12 min

4. 4

   In the same pan, melt the gravy {Butter} with the {Olive oil}. Add the {Onion} and cook for 8 minutes until soft and golden. Stir in the {Flour} and cook for 1 minute, then gradually add the {Beef Stock}, {Worcestershire sauce}, {Thyme}, and gravy {Black pepper}. Simmer for 6 minutes until thickened, then return the sausages to the pan for the last 2 minutes to warm through and coat lightly in gravy.

   ~15 min

5. 5

   Drain the potatoes well, then mash with the mash {Butter}, {Milk}, mash {Black pepper}, and a pinch more salt if needed until smooth and fluffy.

   ~3 min

6. 6

   Spoon the mash onto plates, top with the sausages, and ladle over the onion gravy. Scatter with {Fresh parsley} to serve.

   ~0 min