01 - Heat the Olive Oil in a large nonstick skillet set over medium heat. 02 - Add the Mushrooms and cook ( stirring occasionally ), for about 10 minutes or until soften and browned. 03 - Melt the Butter in the skillet. 04 - Whisk in the Flour and let cook for 2 minutes. 05 - Add the Broth a little at a time, whisking to combine. 06 - Season with Salt and Pepper. 07 - Now, let the Sauce bubble away for about 15 minutes or until thickened. 08 - Boil the Potatoes in lightly salted water until soft. 09 - Once the Potatoes are ready. Drain and put them back in the pot. 10 - Add Milk and Butter in the pot with the boiled Potatoes and warm gently until the Butter has melted. 11 - Mash the Potatoes using either a potato masher, a fork, or a potato ricer. 12 - Lightly whip the Mashed Potato with a wooden spoon. Season with Salt and Pepper. 13 - While the Potatoes are cooking, cook the Sausages. Heat the Oil in a large frying pan, turn the heat to medium and add the Sausages. Fry until the Sausages are golden brown or about 20 minutes. 14 - Once the Sausages are cooked, place them in an ovenproof dish and keep them warm until the Mash and Gravy are ready.