👨‍🍳 조리법

1. 1

   Prepare the potatoes: Peel the potatoes and cut them into even-sized chunks. Place them in a large saucepan, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until fork-tender.

   ⏱️ 20 minutes
2. 2

   Start the onion gravy: While the potatoes are cooking, thinly slice the onions. Heat 1 tbsp of butter and 1 tbsp of oil in a frying pan or saucepan over medium-low heat. Add the sliced onions and cook slowly for 20-25 minutes, stirring occasionally, until deeply caramelized and sweet. Be patient; this slow cooking develops the flavor.

   ⏱️ 25 minutes
3. 3

   Cook the sausages: About 15 minutes before the potatoes are done, heat 1 tbsp of oil or lard in a separate frying pan over medium heat. Add the sausages and cook for 12-15 minutes, turning regularly, until evenly browned and cooked through. Avoid piercing them with a fork, as this releases their juices.

   ⏱️ 15 minutes
4. 4

   Finish the gravy: Once the onions are caramelized, pour in the beef stock (or add gravy granules and hot water according to packet instructions). Stir well, scraping up any browned bits from the bottom of the pan. Let the gravy simmer gently for 5-10 minutes to thicken slightly. Season with salt and pepper to taste.

   ⏱️ 10 minutes
5. 5

   Make the mash: Drain the cooked potatoes thoroughly. Return them to the warm saucepan over low heat for 1-2 minutes to evaporate any excess moisture – this makes for fluffier mash. Mash the potatoes until smooth using a potato masher or ricer. Add the butter and warmed milk (or cream), and beat until creamy and well combined. Season generously with salt and freshly ground black pepper.

   ⏱️ 5 minutes
6. 6

   Serve: Divide the creamy mashed potatoes among four plates. Top with two sausages each. Generously ladle the hot onion gravy over the sausages and mash. Serve immediately.

   ⏱️ 2 minutes