UNITS
SCALE
INGREDIENTS
MASHED POTATOES
- 1 tbsp Salt
- 1 lb Potato, quartered and peeled
SAUSAGE AND ONIONS
- 1 tbsp Olive oil , extra virgin
- 1 ½ lbs Pork sausage, links
- 1 tbsp Butter
- 1 tbsp Olive oil , extra virgin
- 1 medium Yellow onion, sliced
SAUCE
- 2 tbsp All-purpose flour
- 1 ½ cups Stock, beef or vegetable
- 1 tsp Dijon mustard
- 2 tbsp Heavy cream
- to taste Salt
- to taste Black pepper, freshly ground
MASHED POTATOES CONT.
- ¼ cup Whole milk
- 4 tbsp Butter
- to taste Salt
- to taste Black pepper, freshly ground
METHOD
- Bring a large pot of salted water to a boil. Add potatoes.
- Reduce the heat to medium and cook until fork tender, about 20 to 25 minutes.
- While the potatoes are cooking, in a large skillet, heat olive oil over medium-high heat. Add sausages to pan and cook for 10 to 15 minutes, turning often.
- Transfer the sausages and their juices to a plate and cover with foil.
- Lower heat to medium and add butter and oil to the pan. Add onions and cook until tender, about 5 to 8 minutes.
- Reduce heat to low, then add the all-purpose flour and cook for about 2 minutes, until combined. Gradually whisk in the stock.
- Bring to a low simmer and cook until thickened, about 2 to 3 minutes. Add Dijon mustard and heavy cream. Season with salt and black pepper to taste.
- Return the sausages, along with their juices, to the skillet, and warm over low heat.
- In a small saucepan, heat milk until just below boiling.
- Drain potatoes and return them to the pot. Mash until smooth. Add the butter and hot milk and stir to combine. Season with salt and black pepper.
- Serve sausages and sauce over mashed potatoes.
NOTES
- Any starchy potato will work (i.e. Russet, Yukon)
- Alternatively, you can substitute red onion for yellow
