Sobre esta receta

Un clásico amado de los pubs británicos — salchichas de cerdo regordetas y doradas anidadas en una nube de puré de papas mantecoso y cremoso, todo cubierto con una salsa de cebolla rica y brillante. Reconfortante, sustancioso y profundamente satisfactorio, este es el tipo de comida que te calienta desde adentro. Lo suficientemente simple para una noche entre semana, lo suficientemente impresionante para sentirse como una cena formal adecuada.

Instrucciones

1. 1

   Place the yukon gold potatoes chunks in a large pot and cover with cold, well-salted water by about 1 inch. Bring to a boil over ^[high heat], then reduce to a steady simmer. Cook for 15–18 minutes, until a fork slides through a chunk with no resistance.

2. 2

   Drain the yukon gold potatoes thoroughly in a colander and return them to the hot pot. Let them sit on the turned-off burner for 1–2 minutes, shaking the pot occasionally — this steams off excess moisture and gives you fluffier mash.

3. 3

   Add the butter to the yukon gold potatoes and mash until the butter is fully melted and incorporated. Gradually pour in the milk warmed (and heavy cream if using), mashing and stirring until smooth and creamy. Season with salt and white pepper. Cover and keep warm over ^[the lowest heat setting], stirring occasionally.

4. 4

   While the yukon gold potatoes cook, heat the vegetable oil in a large skillet over ^[medium heat]. Add the sausages in a single layer — do not pierce them. Cook, turning every 3–4 minutes, for 16–20 minutes total, until deeply golden-brown all over and cooked through with no pink in the center. An internal temperature of %[160°F] confirms they're done.

5. 5

   Transfer the cooked sausages to a plate and tent loosely with aluminum foil to keep warm. Leave any rendered fat in the skillet — you'll use the same pan for the gravy.

6. 6

   In the same skillet (with sausage drippings), melt the butter over ^[medium heat]. Add the yellow onions halved and sugar. Cook, stirring frequently, for 15–18 minutes until the yellow onions are deeply softened and golden-caramelized. Don't rush this step — the slow caramelization is what gives the gravy its depth and sweetness.

7. 7

   Add the garlic minced and thyme, and stir for 1 minute until fragrant. Sprinkle the all-purpose flour over the yellow onions and stir well to coat, cooking for another 1–2 minutes to remove the raw flour taste.

8. 8

   Pour in the Worcestershire sauce and Dijon mustard (if using), then gradually add the beef stock, stirring constantly to prevent lumps. Bring to a simmer and cook for 5–8 minutes, stirring occasionally, until the gravy thickens to a glossy, pourable consistency. Taste and season with salt and black pepper.

9. 9

   Spoon a generous mound of mash onto each plate. Lay 2 sausages alongside or on top. Ladle the onion gravy liberally over everything. Scatter with fresh flat-leaf parsley if desired and serve immediately.