Sausages with mashed potatoes and gravy
Description
The dish is prepared without unnecessary complications. 1. Peel and boil the potatoes in salted boiling water (approximately 12–15 minutes) until soft. Drain the water, leaving the potatoes in the pot. Add sour cream, 1 tablespoon of mustard, and 120 g of butter. Mash and mix the potatoes until smooth and uniform. Sprinkle with finely chopped green onions, cover with a lid, and keep warm. 2. Meanwhile, heat olive oil in a large skillet over medium heat. Skewer the sausages and sear for 6–8 minutes until golden brown. Transfer the sausages to a baking tray and preheat the oven to 160°C. 3. Sauté shallots in 1 tablespoon of oil for about 5 minutes until soft. Add 1 tablespoon of flour and stir for 30 seconds. Then pour in the wine and beef broth. Bring to a boil, then simmer over medium-low heat for 10 minutes until the sauce thickens. Stir in the remaining mustard and butter. Serve the cooked sausages with mashed potatoes, drizzle with sauce, and garnish with parsley. The dish is now ready to be served.