1. Preheat the oven to 400 degrees F. 2. Roast the sausages on a rack for 25 minutes, turning over halfway through the cooking time. 3. While the sausages are roasting, dice the potatoes and boil them until very tender in water salted with 1 Tbs salt. 4. While the potatoes are cooking, melt the butter for the gravy in 12 inch skillet. 5. In the skillet, saute the onions over medium-high heat until they are starting to caramelize, stirring often. 6. Sprinkle the flour over the onions and mix well before cooking for a few more minutes. 7. Stir the broth, vinegar, worchestershire suace, mustard, pepper, and salt into the onions and continue to cook until the gravy thickens. This is not a super thick gravy, but it should coat a spoon. 8. When the gravy is almost ready, the potatoes should be done. Mash the potatoes (I do this by hand, but you could use a mixer) with the milk, butter, nutmeg, and salt. 9. Serve the gravy over the sausage and potatoes with a side of buttered peas. ---------------------------------------------------------------------------
Nutrition
Ingredients
