Bubble and Squeak with Sausages and Onion Gravy

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I love this guy's cooking. Anyone who can cook mushrooms and make them look appetizing to me, someone who hates them, has got to have some talent. I made this recipe with mild italian pork sausages, and chicken parmesan sausages. Instead of chestnuts, I used garlic cloves. For my veggies, I used rutabaga, turnips, potatoes, and onions. I am so happy with the flavors. He really encourages me to try new veggies, hence the theme of his show with fresh garden veggies. I have to say I'm all the happier for it. It's opend up the horizons on dishes that I enjoy! Thank you Jaime!!! =

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Ok, so I didn't make it with the sausages because I didn't have any on hand, but I did do the veggie part, and made it into a upside down Shepard's Pie with ground beef sauteed with onions on top of the veggie mash. It was great!
And with the leftovers of the veggie mash, we added a can of mushroom soup, cut up some thawed raw chicken tenderloins and mixed it all up, put some shredded cheese and crushed Ritz on top and baked it @ 350 for 25 minutes, and it was so good! Add a lot more salt and pepper than it calls for in the veggie mash, because all those veggies just need it!

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By the time the sausages were cooked, the onions were unrecognizable hunks of carbon. I will try this again and I will not wrap the sausage so tightly so maybe they will cook more evenly and I will probably make the onion gravy separately.