• 8servings
  • 55minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B12, D, E
MineralsZinc, Copper, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 16 piece(s) link pork sausage , your favorite kind

  2. 4 1/2 pound(s) potato , pealed and quartered

  3. 4 cube(s) Chicken Boullion

  4. 2 cup(s) warm whole milk

  5. cup(s) Butter

  6. 2 tablespoon(s) cooking oil

  7. 2 large onions , sliced into rings

  8. 4 can(s) Beef gravy ,

  9. 10 oz size

  10. 1 1/3333333333332 tablespoon(s) dried oregano , minced

Instructions Jump to Ingredients ↑

  1. Boil potatoes in water until tender (about 20 minutes) Seperately,stir boullion cubes into the warm milk until disolved then add to the potatoes with the butter and mash until smooth and creamy.

  2. With a heavy metal skillet, heat cooking oil over medium heat. Prick sausages with fork and fry, turing often, until brown and juices run clear ( about 12 to 15 minutes). Then remove and pat dry on paper towels. Then add onion rings to skillet and fry and stir until golden brown yet crisp. Seperately in a saucepan, heat gravy ( medium heat).

  3. Serve hot, put mashed potatoes on plate, top with onion rings. Place sausages on top of that, then drizzle with the gravy, sprinkling oregano at the very end.


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