Prep: 1. Thinly slice onions. 2. Tear thyme leaves from sprig. 3. Peel and quarter potatoes. Make: 1. Heat a large frying pan over medium heat, then add extra-virgin olive oil. 2. Cook sausages for about 5 minutes until browned on all sides. 3. Add 1/4 cup water, cover and turn the heat to low, cook for about 5-8 minutes or until cooked through. Set aside. 4. In the same pan, start gravy. Add 1 tablespoon of butter to sausage juices. 5. When it foams, add onions and thyme leaves. Cook for about 15 minutes, stirring occasionally, until softened and turning golden. 6. While onions cook, put potatoes in large pan and cover with cold water, add 1 teaspoon salt and bring to boil. 7. Once water is boiling, turn heat down and simmer potatoes for 15 minutes, until tender. 8. When onions have softened, add sugar and flour and cook for 2 minutes, stirring until onions are sticky, dark brown, smell sweet and flour has disappeared into the onions. 9. Stir in balsamic vinegar, and add 1/3 of the broth. Stir until smooth. 10. Gradually stir in rest of broth. Once gravy comes to a boil, remove from heat and set aside. 11. Remove and drain potatoes and add remaining the butter and milk into potato pan. Heat until milk starts to boil and butter melts. 12. Add the potatoes back into pan, then remove from heat. 13. Mash potatoes while hot, season with salt and pepper, if desired. 14. Spoon mashed potatoes onto plates, then top with sausages. Spoon over gravy and serve.
The gravy was our favorite part here at Gatheredtable!