Instructions

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