Adapted from Rachael Ray

This is a delicious traditional British dish - mild sausages in onion gravy over mashed potatoes.


INGREDIENTS

6-8 mild sausages (we cut ours into bite-sized chunks but you don't have to)
1 large or 2 small red onions, sliced thinly
3 cloves garlic, minced
1/2 cup red wine
1 1/2 cups chicken broth
1 bay leaf
salt and pepper
1 handful minced flat leaf parsley
juice from 1/4 lemon
olive oil

2 lbs small red potatoes, scrubbed and quartered (but not peeled)
1/2 package cream cheese
2 tbsp butter
1/3 cup milk
Handful minced chives

DIRECTIONS

Put the potatoes in a large pot of salted water, bring to a boil and boil until soft.
While they are boiling, heat the olive oil in a large skillet over medium-high heat. Add the sausages and cook until cooked through, about 10-12 minutes or more.
Remove the sausages to a plate, reduce heat to medium. Drain half the fat/oil from the pan.
Add the onions, garlic, salt and pepper to the pan and cook until the onion is softened and brown, about 5-7 minutes.
Add the sausages back to the skillet and add the wine, broth, and bay leaf. Bring to a simmer and cook until the liquid is reduced by half.
Meanwhile, when the potatoes are done, drain them and mash them with the cream cheese, milk, butter, and chives. Add salt and pepper to taste.
After the liquid in the skillet has reduced, add the lemon juice and parsley.

Serve by piling a mound of potatoes on a plate and piling the sausages, onions and gravy on top.


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