Pork Sausages and Buttery Mash with Onion Gravy

What you need

• 1 kg (2 1/4 lb) floury potatoes, such as russet or Maris Piper
• salt, for the potato water and to taste
• 1 tbsp vegetable oil
• 8 thick pork sausages
• 75 g (5 tbsp) butter, divided
• 2 onions, halved and thinly sliced
• 1 tbsp all-purpose flour
• 400 ml (1 2/3 cups) beef stock, hot
• 1 tsp Worcestershire sauce
• 150 ml (2/3 cup) whole milk
• black pepper, to taste

Method

Restated from the original video

1. 1

   Peel the potatoes and cut them into even 4-5 cm chunks. Put them in a large pot, cover with cold water and add a good pinch of salt.

2. 2

   Bring to a boil, then simmer until a knife slides in with no resistance, 15-20 min.

3. 3

   Meanwhile, heat the oil in a large frying pan over medium-low heat and add the sausages.

4. 4

   Cook slowly, turning every few minutes, until browned all over and cooked through to 71 °C (160 °F) inside, 15-20 min. Move them to a plate and cover to keep warm.

5. 5

   Add 15 g of the butter and the onions to the sausage pan and cook over medium-low heat, stirring often, until soft and deep golden, 12-15 min.

6. 6

   Stir in the flour and cook for 1 min.

7. 7

   Add the stock a little at a time, stirring and scraping up the browned bits, then add the Worcestershire sauce.

8. 8

   Simmer until the gravy is thick enough to coat a spoon, 3-5 min. Season with salt and pepper.

9. 9

   Drain the potatoes and let them steam dry in the colander for 2 min.

10. 10

    Warm the milk with the remaining butter in the empty pot until the butter melts.

11. 11

    Return the potatoes and mash until smooth. Season well with salt and pepper.

12. 12

    Spoon the mash onto plates, lay two sausages on each and pour the onion gravy over the top.

Imported from aproneer.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.