- 4 links pork sausage
- 2 pounds potatoes, peeled and cubed
- 1/4 cup butter
- 2 tablespoons milk (optional)
- 1 teaspoon dry mustard powder
- Salt and ground black pepper to taste
- 1 tablespoon butter
- 2 large onions, chopped
- 6 cups beef broth
- 2 cups red wine
Preheat oven to 200 degrees F (95 degrees C).
Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
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Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.