Ingredients
- 2 pounds potatoes
- 1 to 1 1/2 pounds turkey sausage (Cumberland sausage, or your favourite sausage-I use Italian flavored turkey sausage, 8 links)
- 1 tablespoon oil
- 1 yellow onion, sliced (large onion)
- 2 tablespoon all-purpose flour
- 3 cups low-sodium chicken stock
- 4 tablespoons light cream (I use 2% milk)
- 1 ounce butter (I used Becel margarine)
- 2 tablespoons mustard (grainy mustard)
- Salt and freshly ground pepper, to taste
How to Make
-
Step 1: Peel and dice the potatoes; bring to a boil in salted water; simmer for 20 minutes; drain and set aside.
-
Step 2: While the potatoes are cooking, prick the sausage with a fork, heat a frypan to medium heat and brown the sausage in 1 tablespoon oil. Slice the onion; remove the sausage from the frypan; keep warm on a plate; add the sliced onion to the same frypan. Cook the onion until soft and trasparent. Whisk together the 2 tablspoons flour and the chicken stock; add to the onions and cook for 1 minute. Return the sausage to the frypan; cook through, about 15 to 20 minutes or until the juices run clear. If you prefer thinner gravy add a small amount of stock while stirring until desired consistancy is reached.
-
Step 3: Mash the potatoes with a hand masher; add the cream, butter, and mustard, season wtih salt and pepper; stir well to combine. (we like ours a wee bit lumpy.)
-
Step 4: Serve with a side of peas.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.