Sausage and Mash with Caramelized Onion Gravy

What’s For Dinner
Curtis Stone

I made this last night and definitely enjoyed it.  I was looking for a new twist on the usual sausage and potatoes that I make, and was not disappointed.  The only thing I would adjust would be when making the onion gravy, I would have had a little more gravy added to the onions.    Also, I used a combination of sweet and hot sausage because John prefers hot sausage where I prefer sweet.  And finally…  not a fan of chives so I opted out of those.  But other than that, it was a winner! 

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Ingredients:

Mash
2 ½ pounds large baking potatoes, such as russets, peeled and quartered
3 tablespoons unsalted butter
½ cup whole milk
Kosher salt and freshly ground black pepper

Gravy and Sausage
1 tablespoon olive oil
1 large yellow onion, halved and cut into ½-inch-thick half-moons
2 tablespoons unsalted butter
2 teaspoons all-purpose flour
1 tablespoon white wine vinegar
¾ cup low-sodium beef broth
Kosher salt and freshly ground black pepper
1 pound pork sausages, pricked with a fork
¼ cup 1-inch lengths fresh chives, for serving (optional)

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To make the mash:  Put the potatoes in a large saucepan, cover completely with salter water, and bring the water to a boil over high heat.  Reduce the heat to medium-low and simmer for about 15 minutes, or until the potatoes are tender.  Drain.

Return the potatoes to the saucepan and cook over medium-low heat, stirring occasionally, for about 2 minutes to evaporate the excess liquid.  Reduce the heat to low, add the butter, and mash the potatoes with a potato masher or ricer until nearly smooth  Whisk in the milk.  Season to taste with salt and pepper.  Keep warm over very low heat.

Meanwhile, prepare the gravy and sausage:  Heat a large heavy skillet over medium-high heat.  Add the olive oil, then add the onion and cook, stirring occasionally for about 8 minutes, or until golden and caramelized.  Reduce the heat and stir in the butter.  Stir in the flour and cook, stirring often, for about 4 minutes, or until the flour is lightly browned.  Stir in the vinegar and cook for 1 minute.  Stir in the broth, bring to a simmer, and cook until the sauce has thickened slightly and has no raw flour taste, about 2 minutes.  Season to taste with salt and pepper.  Cover and keep warm.

Heat another large heavy skillet over medium-high heat.  Add the sausages and cook, turning occasionally, for about 10 minutes, or until the are browned and show no sign of pink when pierced to the center with the time of a small sharp paring knife.

Mound the mash on dinner plates.  Top with the sausages and spoon the gravy over all.  Sprinkle with chives, if using, and serve.

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