Entree: United Kingdom – England - Midlands – Lincolnshire Sausages with Mash (Pan-fried seasoned pork sausages from Lincolnshire served with creamy mashed potatoes and onion gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 8 Lincolnshire sausages, approx. 3.5 oz (100 g) each
- 2 lb (900 g) floury potatoes (such as Maris Piper or Russet), peeled and cut into chunks
- 4 tbsp (60 g) unsalted butter, divided
- 1/2 cup (120 ml) whole milk, warmed (plus extra if needed)
- 1/4 cup (60 ml) heavy cream (optional, for extra creamy mash)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or sunflower oil
- 2 medium onions, thinly sliced (about 10 oz / 300 g)
- 1 tbsp (15 g) plain all-purpose flour
- 1 1/2 cups (360 ml) beef or chicken stock, hot
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) Dijon mustard (optional)
- Fresh parsley, chopped, for garnish

Instructions

1. Place potatoes in a large pot, cover with cold salted water, bring to a boil and simmer until very tender, about 15–20 minutes. Drain well.
2. While potatoes cook, heat 1 tbsp (15 ml) oil in a large skillet over medium heat. Add sausages and cook, turning occasionally, until browned and cooked through, about 12–15 minutes. Transfer to a plate and keep warm.
3. In the same skillet, add remaining 1 tbsp (15 ml) oil and 2 tbsp (30 g) butter. Add sliced onions and a pinch of salt; cook over medium-low heat, stirring occasionally, until deep golden and caramelized, about 15–20 minutes.
4. Sprinkle flour over the onions, stir for 1 minute to cook the flour, then gradually pour in hot stock while stirring to avoid lumps. Add Worcestershire sauce and Dijon mustard if using. Simmer until the gravy thickens slightly, 4–6 minutes. Taste and season with salt and pepper.
5. Mash drained potatoes with remaining 2 tbsp (30 g) butter, warm milk, and cream if using, until smooth and creamy. Season with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper, adjusting to taste.
6. To serve, spoon mashed potatoes onto plates, place two Lincolnshire sausages on each portion, and ladle onion gravy over the sausages and mash. Garnish with chopped parsley.