Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 lb (450g) high-quality sausages (e.g., Cumberland, Italian, or your favourite), pricked with a fork
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) dried thyme
  • ½ tsp (2.5g) salt
  • ¼ tsp (1.25g) black pepper
  • 2 sprigs fresh rosemary (optional)
  • 2 large (400g) yellow onions, thinly sliced
  • 2 tbsp (30ml) butter, unsalted
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (15ml) brown sugar (light or dark, your preference)
  • 2 tbsp (30ml) balsamic vinegar
  • 2 cups (480ml) beef or vegetable broth (low sodium)
  • 1 tbsp (7g) all-purpose flour
  • 1 tbsp (15ml) cold water
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss potatoes with olive oil, thyme, salt, and pepper.
  2. Arrange potatoes and sausages on a baking sheet. Roast for 30 minutes, flipping sausages halfway through, until potatoes are tender and golden brown and sausages are cooked through. Check sausage is above 74°C (165°F) internally.
  3. While potatoes and sausages are roasting, melt butter and olive oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until deeply golden brown and caramelized (about 25-30 minutes). Patience is key!
  4. Stir in brown sugar and balsamic vinegar to the caramelized onions. Cook for 1 minute, scraping up any browned bits from the bottom of the pan.
  5. Whisk flour and cold water together in a small bowl to create a slurry. Pour broth into the skillet and bring to a simmer. Gradually whisk in the flour slurry. Cook, stirring constantly, until gravy has thickened (about 2-3 minutes). Season with salt and pepper to taste.
  6. Arrange roasted potatoes and sausages on a platter. Spoon caramelized onion gravy generously over the top. Garnish with fresh rosemary (if using).