ImpossibleTM Sausage Links with Mashed Potatoes and Skillet Gravy Recipe
4
Servings- Not Too Tricky
15
Ingredients
30 min
Preparation60 min
Cooking90 Total Time
Total Time
This Impossible™ Sausage Links with Mashed Potatoes and Skillet Gravy recipe is a warm hug. A hot bath. A hand-written letter in your mailbox. Getting the picture? If not, here’s one more: The first crackling fire of the season. But you don’t need a crisp fall night to enjoy this cozy classic. When you put all these savory comfort food favorites in one bowl—creamy, dreamy mashed potatoes, buttery-onion skillet gravy, and our juicy, indulgent Impossible™ Sausage Links—you’re gonna totally see what we mean.
Impossible Sausage Links are made from plants for meat lovers and they’re easy to make—they cook up just like sausage made from animals (and are 30% lower in total fat!*). You can also make this meal entirely plant-based with a few simple ingredient swaps. And if you’re intimidated by the idea of making gravy on a week night, these steps are a snap.
This hearty, meaty recipe is sure to become a family favorite—and its versatility is part of the reason why. Follow the recipe to the T or switch it up to make it unique every time you make it! We love using our Bratwurst flavor, but you can mix it up with Italian or Spicy flavors. As for the potatoes, do them up to your liking: Mash them with heavy cream, soy milk, or vegetable broth, add some garlic, or paprika—go wild! Customize your meal further by adding your green veggie side of choice. Serve it piled high, a fluffy sausage-topped potato mountain on a plate or go hand-held with an all-in-one a hearty comfort bowl.
*The leading animal pork sausage links for Bratwurst, Italian and Spicy contain 22g total fat while Impossible Sausage for Bratwurst, Italian and Spicy contain 15g total fat, respectively per 85g cooked serving.
15 Ingredients
Check out the recipe ingredients to build your shopping list!
- 1 Package Impossible™ Sausage Made From Plants, Bratwurst (4 Links, 13.5 oz)
- 2 1/2 Pounds Yukon gold potatoes, peeled and cut into chunks
- 2 Teaspoons kosher salt, plus additional to taste
- 1 Tablespoon cooking oil, such as Grapeseed Oil
- 7 Tablespoons butter or plant based butter, divided
- 2 yellow onions, thinly sliced
- 3 Tablespoons All purpose flour
- 2 1/2 Cups Vegetable stock or broth
- 1 Tablespoon Red Wine Vinegar
- 1 Tablespoon Soy Sauce
- Fresh ground black Pepper, to taste
- 3/4 Cup Heavy Cream or additional vegetable stock
- 2 Tablespoons fresh italian parsley, chopped fine
- Sautéed Green Beans or Spinach
- 2 Tablespoons Freshly chopped Parsley
Boil the Potatoes
Add the potatoes to a large pot and fill with cold water to cover. Add 2 teaspoons of salt, then bring to a boil over high heat. Reduce heat and simmer until very tender, 15-20 minutes.
Cook the Impossible Sausage Links
Preheat a skillet to medium heat. Add cooking oil to the pan. Cook links for about 10-12 minutes turning approximately every 2 minutes, to brown on all sides. Remove from the pan.
Make the gravy
Using the same pan used for the links add the onions, and cook stirring often about 10 minutes or until the onions are soft and golden. Melt 3 tablespoons of the butter into the onions, and stir in flour until well incorporated. Stir in vegetable stock slowly and cook until mixture begins to thicken, about 5-7 minutes. Stir in soy sauce and red wine vinegar, and then season to taste with salt and pepper. Add sausages back to pan, and turn heat very low to keep warm while mashing the potatoes, taking care to stir occasionally.
Mash the Potatoes
Drain the potatoes. Add the 4 remaining tablespoons butter and 3/4 cup heavy cream (or substitute cream with vegetable stock) to the empty pot, and melt the butter and warm the cream over low heat. Add the potatoes back to the pot, and mash with the butter and cream. Season to taste with salt and pepper.
Serve and Enjoy!
Serve the Impossible Sausage Links over mashed potatoes with skillet gravy and your choice of steamed or sautéed veggie, and top with chopped fresh parsley.
