Time: 45 minutes
Feeds: 2 people
Ingredients:
- 5-6 Yukon gold potatoes
- 8 tbsp (1 stick) butter
- 1/2 cup heavy cream
- Diamond Crystal Kosher salt and freshly ground black pepper, to taste
- 1 yellow onion, thinly sliced into half rounds
- Diamond Crystal Kosher salt and freshly ground black pepper, to taste
- Bisto gravy granules
- 1/2 tsp beef Better than Bouillon
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- Freshly ground black pepper, to taste
- 1 package (4-5 links) some kind of plain pork or chicken sausage, see notes
Directions: This is a big multitasking dinner and it’s ideal to get everything done and ready to assemble at the same time. Of course, the components can be done step by step and kept warm but I like to try to get everything finished at about the same time.
For the sausages: Preheat the oven to 400 degrees, preferably on convection so that the sausage will roast nicely and get some color. Line a quarter sheet pan with foil and place a wire rack on top so that the sausages will sit up and have air circulating below them. The sausages will take 20-30 minutes in the oven depending on their size so it’s best to put those in the oven as your potatoes are coming to a boil for the mash. The sausages should temp to 165 degrees when they’re done. If they’re done before everything else, you can turn off the oven and leave them in there to keep warm.
For the potatoes: Peel the potatoes and cut into medium sized pieces. I usually cut my potatoes into quarters and then into chunks from there. Place potatoes in medium sauce pan and cover with water. Put on stove on high heat to bring to a boil. Once boiling, let them go for about 15-20 minutes so that they’re getting very soft and they’re easily mashable. Drain in a colander and let sit. To the same saucepan, add your butter and heavy cream and put back on the stove to the same burner you were using before but leaving it off to let the butter melt and cream come up to temperature. There should be enough residual heat for this to happen. Add potatoes back to pot and mash with a potato masher. Add plenty of salt and pepper, being sure to taste to see if there’s anything else needed. Throw a lid on the pot to keep them warm while the other components are finishing.
For the onions: Melt 2 tbsp of butter on medium heat in a large sautée pan. Once melted, add sliced onions and start to caramelize. Season with salt and pepper and stir every couple of minutes. You want these to really sweat out and get nice color so if you need to decrease the heat, you can. These should take about 20 minutes to break down.
For the gravy: Boil some water for the gravy. In a bowl, add the Bisto gravy granules (according to amount on the container), beef Better than Bouillon, garlic powder and dried thyme. Add the amount of water called for on the container of Bisto and stir to dissolve everything and thicken it up. Add more water if the gravy consistency isn’t to your liking.
For assembly: On a plate, add your mashed potatoes. Add roasted sausage on top as well as some caramelized onion. Top with your desired amount of gravy and some freshly ground black pepper.
Notes: We’ve used a couple of types of sausages for this and liked them. The PCC smoked fresh pork kielbasa are great and have a subtle flavor that lends to the dish. We’ve also used the Aidell’s smoked roasted garlic & gruyère cheese chicken sausages that worked well. You’re welcome to use whatever sausages you think are best!
You can also use a packet of gravy mix or make your own beef or onion gravy for this dish. I like to use the Bisto granules because they’re British and super easy to make a delicious gravy.