Ingredients:

  • 4 high-quality pork sausages (bangers)
  • 1 tablespoon olive oil
  • 1.5 lbs Yukon Gold potatoes, peeled and quartered
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons butter
  • 2 large yellow onions, thinly sliced
  • 1 tablespoon all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon brown sugar
  • Salt and freshly ground black pepper to taste
  • 4 brioche hot dog buns
  • 1/4 cup vegetable oil
  • 1 large shallot, thinly sliced
  • Fresh parsley, chopped

Instructions:

  1. Boil potatoes until tender. Drain and rice or mash with cream and butter. Season to taste. Keep warm.
  2. Caramelize onions in butter until deeply golden brown. Stir in flour and cook briefly. Gradually whisk in beef broth, Worcestershire sauce, and brown sugar. Simmer until thickened. Season to taste.
  3. Heat vegetable oil in a small saucepan. Fry shallots until golden brown and crispy. Drain on paper towels and set aside.
  4. Grill or pan-fry sausages until cooked through and nicely browned. Ensure internal temperature reaches 165°F (74°C).
  5. Lightly toast the brioche buns.
  6. Place a sausage in each bun. Top with a generous spoonful of mashed potatoes, followed by onion gravy. Garnish with crispy fried shallots and chopped parsley.
  7. Serve immediately. Enjoy with a pint of your favourite ale!