- 6 fresh sausages (minimum 65% pork shoulder, preferable)
- 1 large onion (thinly sliced)
- 4 large potatoes (pealed and cut into small cubes for fast cooking)
- 2 heaped spoons of Gravy powder
- 1 bunch of chopped parsley
- 1 soup spoon of butter
- 1/4 tea spoon of ground nutmeg
- 1 small glass of milk
- olive oil salt and pepper (sufficient)
Butterfly cut all the sausages (slice them down the middle without separating the halves). Then put a non stick frying pan on the stove at medium heat with a little olive oil. Once hot add the sliced onion and stir occasionally until it starts to get golden.
While that is happening put a pan on the stove with boiling water and place the cubed potatoes inside (+a little salt) and boil them till cooked.
On the frying pan now that the onions started to caramelize move the onion to one side and place the sausages split down first in the pan then cover them with the onions, and let them cook for about 3-4 minutes, after that turn them and let the onions fall under the sausages and cook for another 3-4 minutes stirring occasionally. This will allow the sausages to cook but more importantly will allow the onions to caramelize further.
Now the potatoes should be cooked so strain them and at the same times remove the sausages from the pan (dish them in pre heated plates to conserve them hot) leaving only the onions. Add to the onions a large glass of water with the gravy powder diluted in it, and bring it to the boil until the gravy thickens and infuses with the caramelized onions and sausage meat flavours from the pan.
While the gravy is making, mash the potatoes with the potato masher, once smooth add the butter + the parsley + the milk and nutmeg and mix well.
Than dish it all and eat this simple traditional yet super delicious meal. :)