Entree: Guernsey – Guernsey Sausage and Mash (Traditional pan-fried pork sausages served with creamy mashed potatoes and onion gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 8 pork sausages, approx. 1.5 lb (680 g) total
- 2 lb (900 g) Yukon Gold or Maris Piper potatoes, peeled and cut into chunks
- 4 tbsp (60 g) unsalted butter, divided
- 1/2 cup (120 ml) whole milk, warmed
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) vegetable oil or mild olive oil
- 2 medium (approx. 200 g) yellow onions, thinly sliced
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) balsamic vinegar (optional, for depth)
- Fresh parsley, chopped, for garnish

Instructions

1. Place the potato chunks in a large pot and cover with cold salted water. Bring to a boil and simmer until very tender, about 15–20 minutes. Drain well.
2. While the potatoes cook, heat 1 tbsp (15 ml) oil in a large skillet over medium heat. Add the sausages and brown evenly, turning occasionally, about 12–15 minutes, until cooked through. Transfer sausages to a plate and keep warm.
3. In the same skillet, add remaining 1 tbsp (15 ml) oil and 1 tbsp (15 g) butter. Add the sliced onions and cook over medium-low heat, stirring occasionally, until soft and golden brown, about 15–20 minutes.
4. Push the onions to one side, sprinkle the flour over them, and cook 1–2 minutes to form a roux. Gradually whisk in the beef stock until smooth. Add Worcestershire sauce and balsamic vinegar if using. Simmer until the gravy thickens slightly, 5–7 minutes. Season with salt and pepper.
5. Mash the drained potatoes with remaining 3 tbsp (45 g) butter and the warmed milk until smooth and creamy. Season to taste with salt and pepper.
6. To serve, spoon mashed potatoes onto plates, top with browned sausages, and ladle the onion gravy over the sausages and mash. Garnish with chopped parsley.