A hearty and flavorful casserole combining savory sausages with creamy mashed potatoes and a rich onion gravy.
Peel and dice the potatoes, then boil them in a large pot of salted water until tender.
Cutting the potatoes into even pieces ensures they cook uniformly.
Drain the potatoes and mash them with sour cream, butter, and Dijon mustard until smooth.
Warm the sour cream slightly to make it easier to incorporate into the mash.
Prick the sausages with a fork and simmer them in beer for 5 minutes.
Simmering in beer adds a depth of flavor to the sausages.
Remove the sausages from the beer and brown them in a skillet with olive oil and mustard seeds.
Use medium heat to avoid burning the mustard seeds.
Add sliced red onions to the skillet and cook until softened.
Stir frequently to prevent the onions from sticking.
Sprinkle flour over the onions and stir to coat, then add sugar, balsamic vinegar, and thyme.
Cooking the flour briefly removes its raw taste.
Pour in the beef broth and simmer until the gravy thickens.
Stir constantly to achieve a smooth gravy.
Slice the sausages and arrange them in a casserole dish, then pour the onion gravy over them.
Ensure the sausages are evenly distributed for consistent servings.
Spread the mashed potatoes over the sausage mixture and bake in a preheated oven at 350°F until golden brown.
For a decorative touch, use a fork to create patterns on the mashed potato surface.
Serve the casserole hot, garnished with fresh thyme if desired.
Let the casserole rest for a few minutes before serving to allow the flavors to meld.
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