Ingredients:

  • 4 good-quality pork sausages (approx. 400g / 14 oz)
  • 1 tbsp olive oil (15 ml)
  • 1 large onion, thinly sliced (approx. 200g / 7 oz)
  • 2 medium apples (e.g., Braeburn, Gala), peeled, cored, and diced (approx. 300g / 10.5 oz)
  • 1 tsp dried thyme (5 ml)
  • 100ml / 3.5 fl oz chicken or vegetable stock
  • Salt and freshly ground black pepper to taste
  • 800g / 1.75 lb potatoes (e.g., Maris Piper, Yukon Gold), peeled and quartered
  • 50g / ¼ cup unsalted butter (approximately 4 tbsp)
  • 120ml / ½ cup milk or cream
  • Salt and freshly ground black pepper to taste
  • 1 tbsp all-purpose flour (15g)
  • 300ml / 1 ¼ cups beef stock
  • 1 tsp Worcestershire sauce (5 ml)
  • 1 tbsp chopped fresh parsley

Instructions:

  1. Boil potatoes in salted water until tender. Drain and mash with butter and milk/cream; season. Keep warm.
  2. Heat oil in a large frying pan. Brown sausages on all sides. Remove and set aside.
  3. In the same pan, sauté onion until softened. Add diced apples and thyme; cook until apples soften slightly.
  4. Return sausages to the pan with the apple mixture. Add stock, bring to a simmer, and cook until sausages are cooked through and the sauce has thickened slightly.
  5. Remove sausages and apples from the pan. Stir flour into the remaining pan juices. Cook for 1 minute. Gradually whisk in beef stock and Worcestershire sauce. Bring to a simmer and cook until gravy has thickened. Stir in parsley.
  6. Serve mashed potatoes topped with sausage and apple mixture. Drizzle generously with onion gravy.