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1
To prepare potatoes:
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2
Cook the potatoes in water until tender, about 20 minutes.
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3
Once tender, thoroughly drain the water.
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4
Add sour cream, butter and prepared mustard; mash until smooth and creamy.
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5
While potatoes are cooking:
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6
Prepare the sausages by pricking them several times with a kitchen fork.
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7
In sauce pan, bring the beer (or water) to a simmer over medium heat.
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8
Add the sausages and poach for 5 minutes.
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9
Removes sausages from pan and discard beer/water.
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10
Heat oil and mustard seed in large skillet over medium heat.
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11
Add the onions, sausage, salt and pepper.
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12
Cook until onions are tender and sausages are light golden brown, about 5-6 minutes (stirring often to avoid scorching the onions).
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13
Remove sausages, slice into thirds and place in a casserole.
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14
Add flour to pan, stirring until well combined.
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15
Stir in sugar, balsamic vinegar and thyme; cook for 2 minutes.
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16
Pour in beef broth; bring to the boil and cook for 5 to 10 minutes until gravy thickens.
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17
Pour onion gravy over sausages; top casserole with mashed potatoes and sprinkle french fried onions on the top.
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18
Just before serving, bake uncovered at 350 degrees fahrenheit for about 25 minutes until top is golden brown.
