Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 pork sausages (about 2 lb / 900 g)
- 2 lb (900 g) floury potatoes, peeled and chunked
- 6 tbsp unsalted butter, divided
- 1/2 cup (120 ml) whole milk, warmed; 1/4 cup (60 ml) heavy cream, warmed (optional)
- 2 large yellow onions, thinly sliced
- 2 tbsp oil (1 tbsp olive oil + 1 tbsp neutral), divided
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) low-sodium beef stock
- 2 tsp Worcestershire sauce; 1 tsp Dijon mustard
- 2 cups (280 g) frozen garden peas
- Kosher salt, black pepper, pinch of sugar (optional)
- Chives or parsley; lemon zest or mint (optional garnish)
Do This
- 1. Caramelize onions in 1 tbsp olive oil + 1 tbsp butter with a pinch of salt (25–30 min, medium-low), deglazing with water as needed.
- 2. Stir in 2 tbsp flour; whisk in 2 cups beef stock, 2 tsp Worcestershire, 1 tsp Dijon; simmer 8–10 min until glossy. Finish with 1 tbsp cold butter.
- 3. Boil potatoes in salted water until tender (15–18 min). Drain, steam-dry, then mash with 3 tbsp butter, warm milk, and optional cream; season well.
- 4. Brown sausages in 1 tbsp oil (6–8 min). Add 1/4 cup water, cover, cook 6–8 min more to 160°F/71°C.
- 5. Simmer peas 3–4 min; drain and toss with 1 tbsp butter and optional lemon zest or mint.
- 6. Plate a cloud of mash, top with sausages, ladle on onion gravy, add peas on the side, and garnish with chives or parsley.
Why You’ll Love This Recipe
- Comforting and classic: crisp-edged sausages, buttery mash, and a glossy onion gravy.
- Streamlined method: everything cooks in under an hour with easy overlap.
- Restaurant-worthy gravy with pantry staples and patient onion caramelization.
- Family-friendly and flexible: scale up or swap in your favorite sausages.
Grocery List
- Produce: 2 large yellow onions, 2 lb potatoes, chives or parsley, lemon (optional), fresh thyme (optional), fresh mint (optional)
- Dairy: Unsalted butter, whole milk, heavy cream (optional)
- Pantry: Pork sausages, beef stock, Worcestershire sauce, Dijon mustard, all-purpose flour, olive oil, neutral oil, kosher salt, black pepper, sugar (optional)
Full Ingredients
Sausages
- 8 pork sausages (about 2 lb / 900 g)
- 1 tbsp (15 ml) neutral oil
- 1/4 cup (60 ml) water or ale, for steaming
Cloud-Soft Mash
- 2 lb (900 g) floury potatoes (Yukon Gold, Russet, or Maris Piper), peeled and cut into 1.5-inch pieces
- 3 tbsp (42 g) unsalted butter
- 1/2 cup (120 ml) whole milk, warmed
- 1/4 cup (60 ml) heavy cream, warmed (optional, extra fluffiness)
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp white pepper or black pepper
Caramelized-Onion Gravy
- 2 large yellow onions (about 1 lb / 450 g), thinly sliced
- 1 tbsp (14 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- Pinch of sugar (about 1/2 tsp, optional)
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) low-sodium beef stock
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp fresh thyme leaves or 1/4 tsp dried (optional)
- 1/4 tsp freshly ground black pepper; kosher salt to taste
- 1 tbsp (14 g) cold unsalted butter, to finish
Sweet Garden Peas
- 2 cups (280 g) frozen garden peas
- 1 tbsp (14 g) unsalted butter
- 1 tsp lemon zest or 1 tbsp finely chopped fresh mint (optional)
To Serve
- Chopped fresh chives or parsley
Step-by-Step Instructions
Step 1: Caramelize the onions low and slow
Heat a large skillet (12-inch) over medium heat. Add 1 tbsp olive oil and 1 tbsp butter. Stir in the sliced onions, 1/2 tsp kosher salt, and a pinch of sugar if using. Cook, stirring every few minutes, until soft and translucent, about 8–10 minutes. Reduce heat to medium-low and continue cooking 15–20 minutes, stirring frequently, until the onions are deep golden with jammy edges. If the pan dries or fond darkens, splash in 1–2 tbsp water to deglaze and prevent scorching.
Step 2: Build the glossy onion gravy
Sprinkle the flour over the onions and cook, stirring, for 60–90 seconds to remove raw flour taste. Gradually whisk in the beef stock until smooth. Add Worcestershire, Dijon, thyme (if using), and black pepper. Bring to a gentle simmer and cook 8–10 minutes until thick enough to coat a spoon and glossy. Taste and adjust salt. Off the heat, whisk in 1 tbsp cold butter for sheen. Keep warm over low heat, stirring occasionally.
Step 3: Boil and mash the potatoes until cloud-soft
Place the potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tbsp kosher salt. Bring to a boil, then reduce to a steady simmer and cook 15–18 minutes until very tender when pierced. Drain well and return potatoes to the hot pot for 1–2 minutes to steam off excess moisture. Mash or rice the potatoes. Stir in 3 tbsp butter, then gradually add the warm milk and optional cream until billowy and smooth. Season with 1 tsp salt and 1/4 tsp pepper. Cover to keep warm.
Step 4: Brown and cook the sausages to juicy perfection
While the potatoes boil, heat a second skillet over medium heat with 1 tbsp neutral oil. Add sausages and brown on all sides, 6–8 minutes total. Reduce heat to medium-low, pour in 1/4 cup water (or ale), cover, and cook 6–8 minutes more, turning once, until the sausages reach an internal temperature of 160°F (71°C). Transfer to a warm plate; tent with foil. Tip: You can also finish the browned sausages in a 375°F (190°C) oven for 8–10 minutes.
Step 5: Cook the sweet garden peas
Bring 1 cup water and a pinch of salt to a boil in a small saucepan. Add peas and cook 3–4 minutes until bright and tender. Drain well and toss with 1 tbsp butter and optional lemon zest or mint. Season to taste.
Step 6: Plate and serve
Spoon a generous cloud of mash into warm shallow bowls. Nestle in two sausages per serving. Ladle on the caramelized-onion gravy, letting some run onto the mash. Add peas on the side. Finish with chopped chives or parsley and cracked black pepper. Serve immediately.
Pro Tips
- Do not rush the onions; the deep golden color is the base of flavor. A splash of water keeps them from catching.
- Warm the milk and cream before adding to the potatoes to keep the mash silky and prevent gumminess.
- A potato ricer yields the fluffiest texture; avoid overworking with a food processor.
- Do not prick the sausages—keep the juices inside and cook gently to 160°F (71°C).
- Too thick or thin gravy? Whisk in a few tablespoons more stock to loosen, or simmer a few extra minutes to tighten.
Variations
- Ale-onion gravy: Deglaze the onions with 1/2 cup (120 ml) English ale before adding stock; reduce by half, then proceed.
- Mustard mash: Stir 1–2 tbsp wholegrain mustard into the mash for a tangy kick.
- Vegetarian: Use plant-based sausages and vegetable stock; thicken gravy as written.
Storage & Make-Ahead
Gravy keeps 3–4 days refrigerated or 2 months frozen; reheat gently, thinning with stock as needed. Mashed potatoes keep 2 days; rewarm covered over low heat or in the microwave, stirring in extra warm milk. Cooked sausages keep 3 days; reheat in a 325°F (165°C) oven for 10–12 minutes or in a covered skillet with a splash of water. Peas are best fresh but keep 2 days; rewarm briefly. For a stress-free dinner, caramelize the onions and make the gravy a day ahead; cook potatoes, peas, and sausages just before serving.
Nutrition (per serving)
Approximate: 900–980 calories; 35–40 g protein; 55–60 g fat; 60–70 g carbohydrates; 6–8 g fiber; 1,400–1,800 mg sodium. Values will vary with sausage size and whether you include the cream.
