Ingredients
Scale
For the Sausages and Gravy
- 3 tbsp lard (or cooking oil)
- 2 medium-sized red onions, thinly sliced lengthwise
- 600–800 g (1.3–1.8 lbs) sausages (e.g., salsiccia)
- 1 tsp brown sugar
- 3 garlic cloves, smashed
- 2 sprigs rosemary
- 3 sprigs thyme
- 1 tsp Worcestershire sauce
- 2 dl (¾ cup + 1 tbsp) red wine
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 2 dl (¾ cup + 1 tbsp) reduced chicken stock
- 1 tbsp capers
- 1 tbsp honey
- 1 tbsp butter
- Salt (to taste)
For the Mashed Potatoes
- 1 kg (2.2 lbs) floury potatoes, peeled and quartered
- 50 g (4 tbsp) butter, softened
- 1 tbsp mustard
- Salt (to taste)
- Black pepper (to taste)
Instructions
For the Sausages and Gravy
- Preheat the oven to 160°C (320°F).
- Heat 2 tbsp lard or cooking oil in a pan. Prick the sausages and sear them with 2 thyme sprigs, 1 rosemary sprig, and 2 smashed garlic cloves until browned on all sides. Transfer to the oven and bake for 20 minutes.
- Heat the remaining 1 tbsp lard or cooking oil in a frying pan. Add the onions, brown sugar, and 1 tsp salt. Fry until the onions are soft and caramelized. Add the remaining smashed garlic clove, thyme leaves, and rosemary leaves. Stir.
- Add Worcestershire sauce, balsamic vinegar, red wine, and soy sauce. Stir and let simmer until reduced by half.
- Add the reduced chicken stock, capers, and honey. Simmer until the sauce thickens. Stir in the butter off the heat. Adjust seasoning with salt.
For the Mashed Potatoes
- Boil the potatoes in salted water until soft. Drain, then mash with butter until smooth.
- Mix in the mustard and season with salt and black pepper to taste.
- Serve the sausages with mashed potatoes and gravy. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 40 minutes