Sausages with Mashed Potatoes

Peel the potatoes (900 g), cut into evenly sized cubes, place in a pot with cold salted water and boil for 15-20 minutes until tender.

Meanwhile, heat 1 tbsp oil in a large skillet over medium-high heat. Fry the sausages for 12-15 minutes, turning, until browned on all sides and cooked through. Transfer to a plate and cover with foil.

In the same fat left from frying the sausages, sauté the onion, sliced into half-rings, over medium heat for 12-15 minutes, stirring often, until soft and golden (add a little butter if needed).

Add the flour and cook for 1 minute, stirring constantly, to cook off the raw flour taste. Pour in the stock in a thin stream, whisking vigorously to avoid lumps.

Add the mustard and Worcestershire sauce, bring to a boil and simmer over low heat for 5-7 minutes until the gravy thickens. Season with salt and black pepper to taste.

Drain the cooked potatoes in a colander, return them to the hot pot, add the warm milk and remaining butter, and mash until smooth and even. Season with salt to taste.

Return the sausages to the skillet with the gravy for 1-2 minutes to warm through. Serve the hot mash with the sausages, generously topped with onion gravy.