Heat olive oil in a pan over medium heat and sear the pork sausages until browned.

Peel and chop the russet potatoes, then boil them in salted water until tender.

Drain the potatoes and mash them with butter and milk or cream until smooth and fluffy. Season with salt and pepper to taste.

In the same pan used for the sausages, add sliced onions and cook until caramelized.

Stir in flour and cook for a minute, then slowly add beef broth and Worcestershire sauce to make the gravy. Simmer until thickened.

Serve sausages over the mashed potatoes, topped with onion gravy.