Created by Derf on May 17, 2013
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.