Comfort food that’ll warm you up!!
Ingredients:
8 pork sausages (British-style bangers)
1/2 cup Olive Us medium intensity Extra Virgin Olive Oil
2 lbs Yukon Gold potatoes, peeled and chunked
1/2 cup warm milk or cream
1 large yellow onion, thinly sliced
1 tsp fresh thyme leaves (or 1/2 tsp dried)
1 tbsp flour
1 1/2 cups beef or chicken stock
1 1/2 tbsp Olive Us Traditional Dark Balsamic
Salt & black pepper, to taste
Instructions:
Heat 2 tbsp olive oil in a large skillet over medium heat. Add sausages and cook, turning occasionally, until evenly browned and cooked through about 15 minutes. Remove sausages from the pan and set aside covered to keep warm
Place potatoes in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender, about 20 minutes then drain.
In the same skillet used for the sausages, add 3 tbsp olive oil over medium-low heat.
Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 25 minutes until deeply golden and caramelized. Add thyme and stir for 30 seconds.
Sprinkle flour over the onions and stir for 1-2 minutes to cook out the raw flour. Slowly pour in stock, stirring constantly to prevent lumps. Simmer 5 minutes until thickened. Stir in balsamic vinegar and season with salt and pepper.
Mash potatoes with olive oil (or Olive Us Butter Olive Oil) and warm milk until smooth and creamy. Season generously with salt and pepper. Cover to keep warm.
Return sausages to the pan and spoon gravy over simmering for 2 minutes.
Spoon creamy mash onto plates, top with sausages, and generously ladle onion gravy over everything. Finish with a drizzle of Extra Virgin Olive Oil and a few thyme leaves if desired.