Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
  • 1/2 cup (120ml) whole milk
  • 4 tbsp (56g) unsalted butter
  • Salt and freshly ground black pepper to taste
  • 2 tbsp (30ml) olive oil
  • 2 large yellow onions, thinly sliced
  • 1 tbsp (7g) all-purpose flour
  • 1 cup (240ml) beef broth (low sodium)
  • 1 tbsp Worcestershire sauce
  • 1 tsp balsamic vinegar
  • Salt and freshly ground black pepper to taste
  • 4 high-quality beef or pork sausages (e.g., Bratwurst, Kielbasa, or British-style bangers)
  • 4 brioche hot dog buns
  • English mustard, for serving
  • Fresh chopped parsley (optional)

Instructions:

  1. Boil potatoes until tender. Drain and return to the pot.
  2. Mash potatoes with milk and butter until smooth and creamy. Season with salt and pepper.
  3. Sauté onions in olive oil until caramelized. Stir in flour, then gradually whisk in beef broth, Worcestershire sauce, and balsamic vinegar. Simmer until thickened. Season to taste.
  4. Cook sausages using your preferred method (grilling, pan-frying, or boiling). Ensure they reach an internal temperature of 165°F (74°C).
  5. Lightly toast the brioche buns.
  6. Place a sausage in each bun. Top with mashed potatoes, onion gravy, and a dollop of English mustard.
  7. Sprinkle with fresh chopped parsley (optional).