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?Sausage? and Mashers

2 1/2 lbs. small Yukon Gold potatoes, rinsed (and peeled if desired)
1 tsp. salt
1 tsp. olive oil
1 large onion, halved lengthwise and sliced (2 cups)
1 tsp. sugar
1/2 tsp. dried thyme
2 Tbs. all-purpose flour
1 1/2 cups vegetable or mushroom broth
13 cup red wine
1 Tbs. soy sauce
8-oz. pkg. soy sausage links, thawed if frozen, cut into bite-size pieces
1 cup low-fat milk or soy milk, heated
1 tsp. butter or margarine


Bring large pot of water to a boil. Add potatoes and salt and cook until tender, about 15 minutes. Meanwhile, heat oil in large saucepan over medium-high heat. Add onion, sugar and thyme and cook, stirring often, until onion slices are golden. Stir in flour and cook, stirring, 2 minutes. Stir in broth, wine and soy sauce. Simmer until thickened, stirring continuously. Add sausage to gravy and simmer until heated through. Drain and rinse potatoes; mash with potato masher. Add warm milk and butter and whip potatoes with hand mixer until fluffy. Add salt and pepper to taste. Serve mashed potatoes topped with gravy and sausages.

Source: www.vegetariantimes.com