• Cook the potatoes
• Bring a large pot of salted water to a boil. Add the potatoes and cook for 15–20 minutes, or until fork-tender. Drain well and return to the pot. Add the butter and warm milk or cream, then mash until smooth and creamy. Season with salt and black pepper to taste.

  Cover the pot and keep the mashed potatoes warm while you cook the sausages and make the gravy. If needed, set the pot over very low heat and stir once or twice so they don’t dry out.
  2 pounds potatoes, 4 tablespoons unsalted butter, ½ cup whole milk, salt and pepper

Cook the sausages

• Heat a large skillet over medium heat and add a little oil if needed. Add the sausages and cook for 12–15 minutes, turning occasionally, until browned on all sides and cooked through. Transfer to a plate and keep warm while you make the gravy.
  8 pork sausages

Make the onion gravy

• In the same pan, melt the butter and olive oil over medium-low heat. Add the sliced onions and brown sugar. Cook, stirring occasionally, for about 15 minutes, or until the onions are soft, golden, and caramelized.
  2 tablespoons unsalted butter, 1 tablespoon olive oil, 2 large yellow onions, 2 teaspoons brown sugar
• Sprinkle the flour over the onions and cook for 1 minute, stirring constantly. Slowly pour in the chicken stock while whisking to avoid lumps. Add the Worcestershire sauce and dried thyme, then season with salt and black pepper. Simmer for 5–7 minutes, or until the gravy thickens and becomes glossy.
  1 tablespoon AP flour, 1½ cups chicken stock, 1 teaspoon Worcestershire sauce, salt and black pepper , ½ teaspoon dried thyme

Assemble and serve

• Spoon a generous scoop of mashed potatoes onto each plate. Top with the sausages and ladle the onion gravy over the top. Serve hot as a hearty, comforting meal.