Before starting, add 8 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes to the boiling water. Reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.

While potatoes cook, trim sugar snap peas. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then snap peas and green peas. Cook, stirring often, until tender-crisp, 4-5 min. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Transfer to a small bowl and cover to keep warm.

Add sausage to the same pan. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Season with pepper. Transfer to a paper-towel lined plate and cover to keep warm.

Reduce heat to medium. Add 1 tbsp butter (dbl for 4 ppl) to the same pan, then swirl the pan until melted, 30 sec. Add onions to the pan. Cook, stirring often, until onions are tender, 3-4 min. Sprinkle over Gravy Spice Blend, then stir until onions are coated, 30 sec. Add broth concentrates and 3/4 cup water (dbl for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to medium and simmer, stirring often, until gravy thickens, 3-4 min. Season with and pepper, to taste.

Mash 2 tbsp butter (dbl for 4 ppl) and cream into potatoes until creamy. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.

Divide mashed potatoes and peas between plates. Top potatoes with sausage meat, then pour over onion gravy.