Sausage and Mash with Onion Gravy
Browned sausages over creamy mashed potatoes with a rich onion gravy and peas.
Equipment
- Large skillet
- Large pot
- Potato Masher
- Whisk
- Instant read thermometer
Ingredients
Main Ingredients
- ½ tbsp olive oil for browning the sausages
- 1 ½ lb pork sausages about 8 links
- 1 large yellow onion halved and thinly sliced
- 2 cloves garlic minced
- 1 tbsp unsalted butter added to the pan for the gravy
- 3 tbsp all purpose flour for the gravy
- 2 cup low sodium beef broth for the gravy
- ½ tsp black pepper for the gravy
- 2 lb russet potatoes peeled and cut into 2 inch chunks, for the mash
- 4 tbsp unsalted butter for the mash
- ½ cup whole milk warmed, for the mash
- ½ tsp kosher salt for the mash
- 2 cup frozen peas for serving
- 1 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Boil. Cover the potatoes with cold water, bring to a boil, and simmer about 20 minutes until fork tender.
- Brown. Brown the sausages in the oil over medium high heat for about 8 minutes, turning often, until they read 160 degrees F. Set aside.
- Soften. Cook the onion and garlic in the drippings and butter for 4 minutes until golden.
- Thicken. Stir in the flour for 2 minutes, then whisk in the broth and simmer 2 to 3 minutes until glossy and thick. Add the pepper.
- Mash. Drain the potatoes, mash with the butter, warm milk, and salt, and warm the peas in the microwave.
- Serve. Pile the mash on plates, top with the sausages and gravy, and add peas and parsley.
Notes
Substitutions: Chicken or vegetable broth works in place of beef, and chicken sausages work in place of pork.
Tips: Warm the milk before mashing and let the drained potatoes steam dry for fluffier mash.
Storage: Refrigerate leftovers in separate airtight containers for up to 3 days and reheat until 165 degrees F.