Sausage and Mashers

Ingredients

• 2½ 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
• ½ tsp dried thyme
• 2 tbsp all-purpose flour
• 1½ cups vegetable or mushroom broth
• ⅓ cup red wine
• 1 tbsp 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

Directions

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