In a large skillet with lid, brown sausage links in 1 Tbsp. canola oil for about 3 minutes using medium-high heat. Remove sausage to a plate. Add additional 1/2 Tbsp. canola oil and butter to the skillet; melt over medium-low heat and add onions. Sauté onions for about 8 minutes. Sprinkle onions with rosemary, sage, and salt. Add garlic and continue to sauté for 2-3 additional minutes. Sprinkle onions with flour and stir through. Turn heat to medium-high and slowly add in beef broth stirring continuously. Add Worcheshire sauce and vinegar; stir and bring to a light boil. Add sausage back to the pan; cover, reduce heat and let simmer for 7 minutes. Turn heat to medium and uncover. Let simmer for 6-7 minutes. Stir occasionally.

MASHED RED SKIN POTATOES

1-1/2 lbs. baby red potatoes, cut in half
3 cloves garlic, cut in half
1/2 cup milk
2 Tbsp. butter
3/4 tsp. salt, divided
1/4 tsp. pepper

Place potatoes, garlic, and 1/2 tsp. salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Drain potatoes and add back to the pan. (With the garlic.) Add butter, milk, 1/4 tsp. salt and pepper. Mash potatoes with a potato masher. *May require additional milk.

ROASTED ASPARAGUS

1 bunch of asparagus, cleaned and trimmed
2 tsp. olive oil
salt
non-stick spray

Preheat oven to 450 degrees. Lay a sheet of aluminum foil on a cookie sheet and spray lightly with non stick spray. Lay asparagus in a single layer on foil. Sprinkle with olive oil and salt. Bake for 7 minutes.

This is also delicious if you squeeze some fresh lemon juice on asparagus before baking. When you remove from the oven sprinkle with parmesan cheese.

Suggested Side: Mashed Red Skin Potatoes, Roasted Asparagus