Ingredients
Scale
- 8 high-quality sausages (pork or your favorite variety)
- 2 lbs of potatoes (Yukon Gold or Russet)
- 1/2 cup of milk
- 4 tbsp of butter
- 1 large onion, thinly sliced
- 2 cups of beef or vegetable broth
- 2 tbsp of all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Boil the sausages in water for about 10 minutes until cooked through.
- In a skillet, cook the boiled sausages until golden brown and crispy, while boiling chopped potatoes until tender.
- Prepare the gravy by cooking onions in the same skillet, adding flour, then gradually adding broth until thickened.
- Mash the cooked potatoes with butter and milk, plate them with sausages, and ladle the gravy on top, garnishing with parsley.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Vegetarian sausages can be used as a substitute.
- Yukon Gold and Russet potatoes are best for mashing due to their starch content.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling, Frying
- Cuisine: British
- Diet: Omnivore
Nutrition
- Serving Size: 1 plate
- Calories: 650 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 90mg