Ingredients
-
2 medium Onion
-
1 tablespoon Olive Oil
-
6 Pork
-
3 medium Potatoes
-
Salt
-
1 tablespoon Worcestershire Sauce
-
1 teaspoon Mustard Powder
-
2 cups Beef Broth
-
1 tablespoon Canola Oil
-
5 teaspoons unbleached all-purpose Flour
-
2 tablespoons red wine
-
2 tablespoons Unsalted Butter
-
¼ cup whole Milk
-
Freshly ground Black Pepper
Directions
Steps
|
1
Done
|
Position a rack in the middle of the oven. Preheat the oven to 400°F. Have ready a baking dish with an 8-cup capacity. |
|
2
Done
|
Spread out the onions on a baking sheet. Drizzle the olive oil over the onions. Put the sausages on top of the onions. Cook, using tongs to turn the sausages, until the outside of the sausages are browned on all sides, about 25 minutes. Remove the sausages to a plate and set aside to cool slightly. Continue cooking the onions for 10 more minutes to crisp them slightly. Remove the onions from the oven. Reduce the oven temperature to 375°F. Cook the potatoes for the topping while the sausages and onions bake. |
|
3
Done
|
Put the potatoes in a medium saucepan, fill it with enough water to cover the potatoes, and sprinkle in some salt (about ¼ teaspoon). Cover the pot and bring the water to a boil over high heat, then adjust the heat to cook the potatoes at a gentle simmer until they test tender with a fork, about 20 minutes. Drain the potatoes and put them in the large bowl of an electric mixer. |
|
4
Done
|
In a small bowl, stir the Worcestershire, mustard powder, and beef broth together to dissolve the mustard powder. Set aside. In a medium saucepan, heat the oil over medium heat. Add the flour and stir constantly until it begins to turn a golden color, about 3 minutes. Stir in the roasted onions and wine, cooking until the wine evaporates, about 15 seconds. Add the broth mixture and adjust the heat to bring the gravy to a simmer (tiny bubbles) and cook for 5 minutes. The gravy will thicken slightly. Cut the cooled sausages into 1-inch pieces and add to the gravy. Pour the sausages and gravy into the baking dish. |
|
5
Done
|
Add the melted butter and milk to the potatoes and beat on low speed until the potatoes are smooth, about 30 seconds. Add salt to taste and a generous quantity of pepper and use a spoon to gently drop spoonfuls of the warm potatoes over the filling in the baking dish, gently spreading the potatoes as you spoon them and carefully covering the sausages and gravy. (Warm mashed potatoes spread easily.) Use a spoon to gently smooth the top. |
|
6
Done
|
Bake for about 15 minutes, or just until the potato topping is hot. The filling should not cook long enough to bubble vigorously or it will bubble up through the potato topping. Use a large spoon to scoop out servings of potato and filling. |
