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Sausages with Mushroom Gravy and Creamy Cabbage Mashed Potatoes

Sausages with Mushroom Gravy and Creamy Cabbage Mashed Potatoes
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A cozy dish featuring tender sausages in rich mushroom gravy served with creamy cabbage mashed potatoes.

Ingredients

Scale
  • 6 pork sausages (bangers, bratwurst, or mild Italian)
  • 1 tablespoon oil or butter
  • 1 large onion, thinly sliced
  • 3 cups mushrooms (cremini or button), sliced
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried
  • 2 tablespoons flour (for thickening)
  • 2 cups beef or chicken stock
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard (optional)
  • Salt and black pepper, to taste
  • 1–2 tablespoons butter to finish (optional)
  • 2 pounds potatoes (Yukon Gold or russet), peeled and cut
  • 3 cups green cabbage, finely shredded
  • 4 tablespoons butter
  • 1/2–3/4 cup warm milk or cream (as needed)
  • 2 tablespoons sour cream or cream cheese (optional)
  • Chives or parsley, chopped (optional)

Instructions

  1. Boil potatoes: Add potatoes to a large pot of cold salted water. Bring to a boil and cook for 12–15 minutes until fork-tender.
  2. Cook cabbage: In the last 4 minutes of potato cooking, add shredded cabbage to the same pot. Drain well.
  3. Mash: Return pot to low heat. Add butter, warm milk or cream, and sour cream if using. Mash until smooth and creamy. Season with salt and pepper. Cover to keep warm.
  4. Brown sausages: While potatoes cook, heat oil or butter in a large skillet over medium heat. Brown sausages on all sides, 6–8 minutes. Remove to a plate.
  5. Sauté veg: In the same skillet, add onions and mushrooms. Cook 6–8 minutes until golden. Add garlic and thyme; cook for 30 seconds.
  6. Make gravy: Sprinkle flour over veg. Stir for 1 minute. Slowly whisk in stock. Add Worcestershire and Dijon. Simmer for 3–5 minutes until thick and glossy.
  7. Finish: Return sausages to the pan and simmer for 5 minutes until cooked through (165°F/74°C for poultry sausages). Stir in butter if you like. Taste and season.
  8. Serve: Spoon mash onto plates. Top with sausages and plenty of mushroom gravy. Add herbs if you like.

Notes

If gravy gets too thick, add a splash of stock. For a dairy-free version, use olive oil and plant milk.

Nutrition

Find it online: https://sourdoughvoyage.com/sausages-mushroom-gravy-creamy-cabbage-mashed-potatoes/