Creamy Mushroom Sausages with Mashed Potatoes
Ingredients
For the Sausages
- 8 pork or chicken sausages
- 1 tbsp olive oil
- 1 tbsp butter
For the Creamy Mushroom Sauce
- 250 g mushrooms, sliced
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp Dijon mustard (optional)
- 1 tsp Worcestershire sauce
- Salt and black pepper
- 1 tsp Italian seasoning
- Fresh parsley, chopped
For the Mashed Potatoes
- 800 g potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup warm milk
- Salt and pepper
Instructions
- Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain, mash with butter and warm milk, then season with salt and pepper.
- Heat the olive oil and butter in a large skillet over medium heat.
- Brown the sausages on all sides for 10–12 minutes until cooked through. Remove and keep warm.
- In the same skillet, sauté the onion until soft. Add the mushrooms and cook until golden.
- Stir in the garlic and cook for 30 seconds.
- Pour in the chicken broth and simmer for 2–3 minutes.
- Add the heavy cream, Dijon mustard, Worcestershire sauce, Italian seasoning, salt, and pepper.
- Simmer until the sauce thickens slightly.
- Return the sausages to the skillet and coat them in the creamy mushroom sauce.
- Garnish with chopped parsley and serve hot with creamy mashed potatoes.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
