- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 600 kcal
Quick summary
“Comfort food based on British tradition, bringing together golden and tender pork sausages served over velvety mashed potatoes with butter and milk. Finished with artisanal caramelized onion sauce prepared in the same frying pan, it takes advantage of all the aromatic concentration of the grilled meat.”
What you need to know
- Grilling the sausages over medium heat without piercing the skin preserves the natural juices and the soft texture inside the piece.
- Sautéing the onion in the residual fat of the skillet uses the meat's caramelized bits to form a rich, aromatic sauce.
- Mixing the milk and butter with the hot potatoes ensures a creamy puree without developing excessive viscosity.
Ingredients
Main
- 4 pork sausages
- 1 kg of potatoes
- 100 ml of milk
- 2 tablespoons butter
- Salt to taste
- Black pepper to taste
- 1 medium onion for the sauce
- 1 tablespoon of olive oil
Instructions
Principal
- Peel the potatoes, cut into cubes, and boil in salted water until tender.
- While the potatoes are cooking, heat a skillet with olive oil and brown the sausages over medium heat.
- Remove the sausages and set aside. In the same skillet, add the chopped onion and sauté until golden.
- Drain the cooked potatoes and mash them, adding the butter and milk. Mix until a creamy puree is obtained.
- Season the puree with salt and pepper to taste.
- Assemble the dish with a generous layer of puree and the grilled sausages on top.
- Drizzle the onion sauce over the sausages and serve while hot.
Chef's tips
- Mash the potatoes with a manual masher while they are hot to ensure velvety texture without hard pieces.
- Cook the onion over low heat calmly until it reaches a golden amber color, releasing the natural sugars of the vegetable.
- Add freshly grated nutmeg to the puree and dose the salt considering the saline content already present in the pork sausage.
Variations
- Add half a cup of dark beer or beef broth to the onion skillet to compose a thick and shiny sauce.
- Incorporate mashed roasted garlic cloves into the mashed potatoes to create an aromatic version with caramelized notes.
- Add a tablespoon of whole grain dijon mustard to the onion sauce to provide slight acidity and rustic texture.
Substitutions
- Pork sausages can be swapped for thin chicken sausage, artisanal Tuscan sausage, or stuffed Cuiabana sausage.
- The butter in the mash can be replaced by good quality culinary cream cheese or extra virgin olive oil.
- Whole milk can be swapped for fresh heavy cream for a more velvety texture or a neutral plant-based drink.
How to store
Keep the sausage, puree, and onion sauce in sealed containers in the refrigerator for up to three days. Reheat the mashed potatoes with two tablespoons of milk over low heat, stirring well to restore the consistency.
Can it be frozen?
The sausage and onion sauce freeze well for up to ninety days in a sealed container. The purée may lose creaminess after thawing; reheat in a pan, beating vigorously with a spatula to restore the emulsion.
What to serve with
Harmonize with sweet and sour cabbage salad, peas sautéed in butter with mint, crispy onion farofa, and ale-type beer.
Frequently asked questions
Is it necessary to boil the sausages in water before grilling in the skillet?
Not needed. Grilling directly over medium heat with olive oil cooks the center safely and ensures caramelization without loss of juiciness.
Which type of potato yields the creamiest mash?
The pink-skinned Asterix potato is the most suitable because it has lower water content and a higher percentage of dry matter than the common potato.
How do I keep the mashed potatoes from becoming gummy or heavy?
Mash the hot potatoes with a manual masher or fork; using immersion blenders or food processors breaks down the starch and makes the purée gluey.
Can I thicken the onion sauce with wheat flour?
Yes, sprinkle a teaspoon of flour over the browned onion before adding liquids to create a full-bodied and velvety consistency.
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