British-Style Sausage with Mashed Potatoes, Onion Gravy & Kale Salad

Directions

1. Wash and dry the produce.
2. Peel and dice the potatoes, place them in a medium saucepan, and cover with hot tap water. Bring to a boil, then lower to a simmer and cook until soft, about 10–12 minutes.
3. Preheat a nonstick skillet over medium-high heat.
4. When hot, add a spoonful of butter and swirl the pan. Add the sausages and cook, turning occasionally, until browned but not fully cooked through, about 5 minutes; transfer to a plate.
5. Peel the red onion, slice into thin crescents, and set aside.
6. Return the skillet to medium heat, add more butter, and cook the onion, stirring constantly, until softened, about 2 minutes.
7. Sprinkle flour over the onion and continue cooking, stirring, until the mixture is lightly golden, about 1 minute.
8. Stir in broth and spices, bring to a simmer, then return the sausages to the skillet. Reduce heat to low, cover, and cook, turning occasionally, until the gravy thickens and the sausages are cooked through, 6–8 minutes.
9. When potatoes are done, drain and return to the pan. Add butter, salt, and pepper; mash until smooth. Cover to keep warm.
10. In a medium bowl, combine vinegar, water, Dijon mustard, and salt; whisk to blend.
11. Fold kale leaves into the bowl, trim the stems, and tear or chop into bite-sized pieces. Massage the dressing into the kale.
12. Add halved grape tomatoes and toss to combine the salad.
13. Divide mashed potatoes among plates, top with the sausages and gravy, and serve with the kale salad on the side.