Ingredients:

  • 4 large British-style pork sausages (approx. 400g / 14oz)
  • 1 tablespoon olive oil (15ml)
  • 500g / 1.1 lbs potatoes, peeled and quartered (Yukon Gold or Maris Piper are ideal)
  • 100ml / 3.5 fl oz milk
  • 50g / 3.5 tbsp unsalted butter
  • Salt and freshly ground black pepper to taste
  • 2 large yellow onions, thinly sliced (approx. 400g / 14 oz)
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons balsamic vinegar (30ml)
  • 1 tablespoon brown sugar (15g)
  • Pinch of dried thyme
  • Salt and freshly ground black pepper to taste
  • 4 brioche buns, split and lightly toasted
  • Optional: Dijon mustard, for spreading
  • Optional: Fresh parsley, chopped, for garnish

Instructions:

  1. Sauté onions in olive oil until softened and golden brown. Add balsamic vinegar, brown sugar, thyme, salt, and pepper. Simmer until caramelized and jam-like. Set aside.
  2. Boil potatoes until tender. Drain and mash with milk, butter, salt, and pepper until smooth and creamy. Keep warm.
  3. Grill or pan-fry sausages in olive oil until cooked through and browned. Ensure internal temperature reaches 165°F (74°C).
  4. Lightly toast the brioche buns.
  5. Spread optional Dijon mustard on the bottom bun. Layer with mashed potatoes, sausages, and onion marmalade. Garnish with fresh parsley, if desired. Top with the other half of the bun and serve immediately.