- 8 thick sausages (beef, pork, or flavored as you wish) I used Hungarian
FOR THE MASH
- 2 lb peeled potatoes, quartered
- 6 tbsp milk
- 1 stick butter, cubed
- Salt and ground black pepper
FOR THE ONION GRAVY
- 2 medium onions, peeled and thinly sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tsp sugar
- 1 tsp balsamic vinegar
- 1 pint beef stock
- ¼ cup white wine
- 4 tsp corn starch
- 4 tsp cold water
- Salt and black pepper
- Place sausage in a preheated 325° oven until browned. Once cooked place in an ovenproof dish and keep warm until the mash and gravy are ready.
- Put the onions on a cookie sheet and sprinkle with olive oil. Toss to coat. Place onions in the preheated 325° oven until browned. Watch so they do not burn.
- Meanwhile start the mashed potato by boiling the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash.
- While the potatoes are cooking make the gravy – heat the oil and butter in a large saucepan over a gentle heat. Add the brown onion.
- Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.
- Add the stock, wine and boil gently uncovered for 5 minutes.
- In a heatproof bowl mix the corn starch with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.
- Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted.
- Add the potatoes and mash using a potato masher, a fork or a potato ricer. Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper.
To Serve: Spoon the mash onto 4 warmed dinner plates, place two fat sausages either on the top or at the side of the mash and pour the hot onion gravy over.
I used this recipe for an after show cocktail party for a theater group. I purchased plastic Asian Soup Spoons, place some mash in the spoon, small amount of the onions, and one thinly sliced sausage and using a squirt bottle, added some of the gravy mixture. I was able to serve about 75 people. I did sprinkle parsley on top for some color.