Instructions

1. Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.
2. Reduce heat to medium and simmer the potatoes for 15-20 minutes or until tender when pierced with a fork.
3. While the potatoes cook, heat olive oil in a large skillet over medium heat. Add the pork sausages and cook, turning occasionally, until browned on all sides and cooked through, about 12-15 minutes. Remove sausages and keep warm.
4. In the same skillet, add sliced onions and cook over medium-low heat until caramelized and soft, about 10-12 minutes.
5. Sprinkle the flour over the caramelized onions and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
6. Gradually add the beef stock while stirring continuously to avoid lumps. Add Worcestershire sauce and simmer the gravy until thickened, about 5-7 minutes. Season with salt and pepper to taste.
7. Drain the cooked potatoes and return them to the pot. Add butter and warmed milk, then mash until smooth and creamy. Adjust seasoning with salt and pepper.
8. To serve, divide the mashed potatoes among plates, place the sausages on top, and generously spoon the onion gravy over the dish.