Bangers and Mash with Whiskey Cream Gravy

A taste of Great Britain!  Very good and satisfying.  My version here is a little bit lighter because I use Chicken and Apple Sausage.  You can also use regular Sweet Italian Sausage or Turkey Sausage.  We also just like the flavor of the Chicken Apple Sausage.  To make this dish you will need:
8 large baking potatoes, peeled and quartered

2 teaspoons butter, divided

1/2 cup milk, or as needed

salt and pepper to taste

2 packages of alfresco Chicken Sausage with Apple

3 tablespoons butter

1/2 cup diced onions

1 tablespoon thyme leaves

1/2 cup whiskey

1/2 cup beef stock or broth

Dash of salt

Freshly ground black pepper

1/4 lite half and half

1.)  Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.  Cover and keep warm.

2.)  Making the gravy:  Cook the onions in the 2 tablespoons butter with the tablespoon of thyme. in a skillet over medium heat for a few minutes. When the onions are brown, move the pot off the burner.

Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.  Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
3.)  Turn on your broiler.  Broil the sausage 6-9 minutes (for this brand) turning frequently.
4.)  Plate up the bangers by spooning up some mashed potatoes.  Top the potatoes with gravy and then place some sausage on top.