Sausage and Caramelized Onions in Gravy with Mashed Potatoes
A few notes before you get into the recipe the sausage although I call out for sweet Italian sausage feel free to substitute whatever sausage you like best including hot Italian it is a personal preference I just needed something to fill the ingredient and I am in no way telling you to eat this and only this eat what you like this recipe works well with almost any kind of sausage you like. The same goes for the onions although I use red feel free to use yellow or even sweet onions if you prefer.
When grilling the sausage it is best to use an indirect heat so you don’t char the sausage and leave the middle under cooked you could also start them on the grill and then just pop them in the oven to finish the cooking process if the grill is giving you to many flare up issues just start them there so they get that smoky flavor your after and then a quick stay in the oven to finish cooking them don’t want any raw meat issues here.
When we don’t have the grill available we often cook them in the oven for connivance sake it does a nice job just check them often so you don incinerate them. Now the potatoes I give you a fairly simple recipe and the cream amount is an approximation as everyone has a different idea as to how firm mashed potatoes should be. Some like them super stiff while others almost like water it is up to you once again some things in cooking need to be adjusted for personal likes and dislikes so I can’t give you an exact that is perfect for you. Just don’t add all the cream at once as it is hard to take it out but easy to put a bit more in.
- 2 pounds sweet Italian sausage or about two links per person
- 4pounds red potatoes, peeled and cubed
- 1 stick butter, unsalted
- 2 cups light cream
- Salt and pepper to taste
- Fresh chive (optional)
- 2 red onions, sliced thinly
- 2 tablespoons extra virgin olive oil
- 2 Tablespoons minced garlic
- 2 tablespoons flour
- 2⅔ cups beef broth
- 1¾ cups red wine
- 2 tablespoons butter, unsalted
- 2 teaspoons sage
- 2 tablespoons parsley
- Fresh Cracked black pepper to taste
- Preheat the grill to medium heat.
- Place the sausage links on the grill over indirect heat and rotating often grill until cooked through. Use a spray bottle of water to knock down any flare ups.
- Remove to a clean plate and loosely cover with foil until all other items are ready.
- In a stockpot boil enough water to cover the potatoes by about two inches and add a bit of salt to the water and boil the potatoes over a gentle boil for about twenty minutes or until a fork goes through the cubes easily and they break apart when doing so.
- Drain in a colander and transfer to a stand mixer bowl with a blade attachment and add the butter in chunks and turn on low speed and blends until butter is melted and incorporated.
- Slowly add the cream and gradually turn up the speed and mix until light and fluffy adjust cream to the consistence you like your potatoes.
- Finish with salt and fresh cracked pepper to your liking.
- Blend in the chive if using.
- In a medium skillet heat the olive oil to medium and add the onions, with a wood spoon break the slice apart and mix to coat with oil. Lower the heat to medium low and stirring regularly cook the onions until they are a deep golden brown and well caramelized.
- Transfer these to a bowl and cover to keep warm.
- In the same skillet the onions were cooked in with reaming oil add the butter and allow to melt. Over a medium heat mix in the flour and blend thoroughly until a glossy paste is formed.
- Slowly add the beef broth string continually then add the red wine all the while stirring it.
- Blend in the herb and allow simmering for fifteen to twenty minutes stirring occasionally until it thickens to desired consistency.
- Add salt and fresh cracked pepper to your liking.
- Place a generous amount of mashed potatoes in the center of the plate and to this add two sausage links pressed into either side of the potato mound.
- Top with some caramelized onions.
- To the side spoon a serving of the gravy on the side of the plate and serve.
This is a recipe with both southern and British appeal. Or for anyone that loves sausage and mashed potatoes along with sweet caramelized onions and red wine gravy. It is presented in a simple yet attractive serving style that gives everyone a bit of everything on the menu. Each piece of the recipe plays off of the other and they all lend to an outcome of a delicious combination of items that just work so well together. Some meals you just have to have a bit of everything on the fork in one bit and this is that kind of meal any one piece missing and the dish will seem incomplete.
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