The Sausage and Mashed Potatoes at Les Arlots:Repartir en roulant -
that’s what happens after a meal at this 30-seat bistro near the Gare du Nord: Leave by rolling home. While the pan-fried housemade sausage, a
blend of pork shoulder and rib fat flavored with fennel and rosemary,
stands out among the menu’s many hearty dishes, the mashed potatoes it
sits upon are hardly an afterthought, nor is the sweet, tangy jus poured
on top.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sausage w/Onion Gravy & Mashed Potatoes
Categories: Pork, Vegetables, Potatoes, Dairy
Yield: 4 servings

1 lb Russet potatoes
1 tb Butter
2 tb Sour cream
1/2 ts Salt
1/4 ts Black pepper
4 Pork sausages
1 tb Olive oil
1 tb Butter
1 md Yellow onion
1 ts Minced garlic
1 1/4 c Beef stock
1 tb Cornstarch See note
1/2 ts Salt
1/4 ts Black pepper

Start by making mashed potatoes. Use your preferred
method. Add butter and sour cream and mash well. Season
with salt and pepper.

Slice the onion. Measure out beef stock and whisk it
with cornstarch.

In a skillet, heat up olive oil. Brown sausages on each
side. Remove from pan.

Add butter to the same skillet. Add onion and garlic.
Saute until fragrant and nicely brown. Add beef stock
and cornstarch mixture. Simmer until thickened into a
sauce. Season with salt and pepper. Add sausages back to
the gravy and heat it all up together.

Serve sausages with gravy on a bed of mashed potatoes
and a side of green peas.

By: Anna Banana

RECIPE FROM: https://cooking.nytimes.com

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