• 6 large sausages
  • 4-6 large potatoes, peeled and quartered
  • 1 teaspoon kosher salt
  • ½ cup milk
  • 2 tablespoons butter
  • 1/8 teaspoon freshly ground nutmeg
  • 2 onions, finely sliced
  • 1 tablespoon olive oil
  • 1 tablespoon all purpose flour
  • 1 teaspoon Dijon mustard
  • ½ cup white wine
  • 1 cup chicken broth
  • Kosher salt and black pepper to taste


  1. In a large skillet over medium low heat, fry the sausages until cooked through.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Boil potatoes until tender, about 20-25 minutes. Drain.
  3. Add milk, butter, salt and nutmeg to the drained potatoes, and mash until smooth.
  4. In a large saucepan, heat the oil and saute the onions until browned, about 10 minutes.
  5. Stir in flour, mustard and wine. Whisk well. Stir in the chicken broth, bring to a boil, whisking constantly until thickened.
  6. To serve, place the mashed potatoes on a plate, top with the sausages, and pour the gravy over the top.

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