Ingredients:

  • 2.5 lbs (1.1 kg) Yukon Gold potatoes, peeled and quartered
  • ½ cup (120 ml) whole milk
  • 4 tablespoons (56 g) unsalted butter, softened
  • 2 tablespoons (30 ml) heavy cream (double cream)
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg (optional)
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (28 g) unsalted butter
  • 1 tablespoon (15 ml) balsamic vinegar
  • 2 cups (475 ml) beef broth (stock)
  • 1 tablespoon (8 g) all-purpose flour
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon Worcestershire sauce
  • 1 lb (450g) high-quality British-style pork sausages (e.g., Cumberland, Lincolnshire)

Instructions:

  1. Place potatoes in a large pot, cover with cold water, bring to a boil, and cook until fork-tender (about 15-20 minutes).
  2. Heat olive oil and butter in a large skillet over medium-low heat. Add onions and cook, stirring occasionally, until deeply golden brown and caramelized (about 30-40 minutes).
  3. Stir in balsamic vinegar, flour, thyme, and Worcestershire Sauce to the caramelized onions. Cook for 1 minute. Gradually whisk in beef broth and bring to a simmer. Cook until slightly thickened (about 5-7 minutes). Season with salt and pepper.
  4. Cook the sausages according to package directions. This might involve pan-frying, grilling, or baking. Ensure the internal temperature reaches 165°F (74°C).
  5. Drain the cooked potatoes and return them to the pot. Mash using a potato ricer or masher. Gradually add milk, butter, and heavy cream until smooth and creamy. Season with salt, pepper, and nutmeg (if using).
  6. Place a generous portion of mashed potatoes on each plate. Top with sausages and ladle over the caramelized onion gravy. Serve immediately.