Ingredients:

  • 1 lb (450g) good quality pork sausages (e.g., Cumberland)
  • 1 tbsp olive oil (15 ml)
  • 2 lbs (900g) potatoes, peeled and quartered (e.g., Maris Piper, Yukon Gold, Russet)
  • 4 tbsp (56g) unsalted butter
  • 1/2 cup (120ml) milk (whole or semi-skimmed)
  • 1 large apple (e.g., Granny Smith, Braeburn), peeled, cored, and diced
  • 1 tbsp fresh thyme leaves (loosely packed)
  • Salt and freshly ground black pepper to taste
  • 2 tbsp (30g) unsalted butter
  • 2 large onions, thinly sliced
  • 2 tbsp all-purpose flour (30g)
  • 2 cups (475ml) beef broth or stock
  • 1 tbsp Worcestershire sauce (15ml)
  • 1 tsp Dijon mustard (5ml)

Instructions:

  1. Boil potatoes until fork-tender. Drain and set aside.
  2. Melt butter in a pan, add onions, and cook low and slow until deeply caramelized and sweet.
  3. While onions caramelize, brown sausages in olive oil until cooked through. Set aside and keep warm.
  4. Return drained potatoes to the pot. Melt butter and milk in the same pot. Mash the potatoes with the butter and milk until smooth (or desired consistency). Gently fold in diced apple and thyme. Season to taste.
  5. Sprinkle flour over the caramelized onions and cook for a minute to create a roux. Gradually whisk in beef broth. Add Worcestershire sauce and Dijon mustard. Simmer until thickened. Season to taste.
  6. Spoon apple mash onto plates. Top with sausages and generously ladle over the onion gravy. Garnish with fresh thyme, if desired.