Ingredients:
8 large baking potatoes, peeled and quartered
2 teaspoons butter, divided
1/2 cup milk, or as needed
1/4 teaspoon salt and pepper to taste
1 1/2 pound beef sausage
1/2 cup diced onion
1 envelope (0.75-oz. size) dry brown gravy mix I MAKE MY OWN WITH BEEF BOULLION AND A ROUX
1 cup water, or as needed
Directions:
Preheat oven to 350F. Place potatoes in a saucepan with enough water to cover. Bring
to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 tsp. butter and
enough milk to reach desired creaminess. Season with salt and pepper.
In a large skillet over medium heat, cook the sausage until heated through. Remove from
pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions
over medium heat until tender. Mix gravy mix and water as directed on the package, and
add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
Pour half of the gravy into a square casserole dish so that is coats the bottom. Place
sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour
remaining gravy over them, then top with mashed potatoes.
Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly
brown.
