Ingredients
- 1 tablespoon extra-virgin olive oil
- 8 pork sausage links
- 2 tablespoons unsalted butter
- 1 large sweet onion , halved and thinly sliced
- 2 cloves garlic , minced
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- salt and pepper , to taste
- the best mashed potatoes, for serving
- sweet baby peas , for serving
Instructions
- Warm oil over medium heat in a large nonstick skillet. Add sausages and cook, until browned all over and cooked through (rolling frequently to prevent burning), about 10-12 minutes. Transfer to a paper towel-lined plate and pour off all but 1 tablespoon fat from the pan.
- Add butter; once bubbly, add in the onion and stir to coat. Continue to cook for about 10 minutes until the onions are translucent, golden, and begin to caramelize.
- Add in the garlic and cook until fragrant, about 30 seconds.
- Add flour and mix through until completely combined.
- Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined.
- Simmer, stirring, until the gravy thickens but is slightly thinner than you want – it will thicken more as it sits.
- Season with salt and pepper to taste.
- Transfer the cooked sausages back to the pan just to warm through.
- To serve, mound some mashed potatoes on a plate, top with 2 sausages, drizzle with gravy, and some sweet baby peas on the side. Yum!
