Entrée: United Kingdom – Sausages and Mashed Potatoes from England

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

8 pork sausages (traditional British-style, e.g., Cumberland), about 1 lb total (454 g total)
2 lb / 900 g floury potatoes (Russet or Maris Piper), peeled and cut into chunks
4 tbsp unsalted butter, divided
1 / 2 cup (120 ml) warm whole milk or cream
1 large onion, thinly sliced
2 tbsp all-purpose flour
2 cups (480 ml) beef stock
2 tsp Worcestershire sauce
1 tsp Dijon or English mustard
2 tbsp neutral oil (or beef drippings), about 1 fl oz (30 ml)
Salt, to taste
Freshly ground black pepper, to taste
Fresh chives or parsley, chopped (optional, for garnish)

Instructions

Boil the potatoes: Place the peeled potato chunks in a large pot, cover with cold salted water by 1 inch, bring to a boil, then simmer 12–15 minutes until tender.
Cook the sausages: While the potatoes cook, heat 1 tbsp oil in a large skillet over medium. Add sausages and brown on all sides, 8–10 minutes. Reduce to medium-low, cover, and cook until cooked through (internal temp 160°F/71°C), 6–8 minutes more. Transfer to a warm plate and tent with foil.
Make the onion gravy: In the same skillet, add remaining 1 tbsp oil and the sliced onion with a pinch of salt. Cook over medium, stirring, until soft and deeply golden, 10–12 minutes. Sprinkle in the flour and cook 1–2 minutes, stirring. Gradually whisk in the beef stock, scraping up browned bits. Stir in Worcestershire sauce and mustard; simmer 5–7 minutes until glossy and slightly thick. Season with salt and pepper. Return sausages to the gravy to warm.
Mash the potatoes: Drain potatoes well and let steam off 1–2 minutes. Mash with 3 tbsp butter and the warm milk or cream until smooth and fluffy. Season generously with salt and pepper. Adjust milk for desired creaminess.
Serve: Spoon mash onto plates, top with sausages and plenty of onion gravy. Dot with the remaining 1 tbsp butter and garnish with chives or parsley, if using.