While your potatoes are boiling, get your sausage going. I had three hot turkey sausages left over from making soup last week and I think that would have stretched to two people, but use as much as you like! I took it out of the casing and browned it up with a little olive oil. Once it's cooked through, I added chopped rainbow chard stems (the red is so pretty) and let those all sauté for a few minutes. Once they soften take them out of the pan and set them aside.
I didn't have any chicken stock so I used veggie stock. I think either would be fine! Use your sausage pan (don't wipe it) and melt about 2 Tbsps of butter and then whisk in two Tbsps of flour (you are making a roux). Once the flour cooks and it's thick, whisk in the stock of your choice until it's a consistency you like. I would say I used about a cup. Then I added in a bunch of rough chopped rainbow chard to the gravy. Salt, pepper, and red pepper flakes got added to taste. Let it wilt a bit and then add the stems and sausage back in to the pan on low till your potatoes are done.
When your potatoes are fork tender, drain them and let a Tbsp and half a cup of cream or milk warm in the potato pan. I used my food mill to break down the potatoes and then added them to the cream and butter and added salt and pepper to taste. Stir it all together and serve with potatoes on the bottom, sausage gravy with chard on top, and a sprinkle of chopped parsley.
I often add the ingredients here separately, but because I didn't really pay attention when I was cooking I feel hesitant to be so specific. Just give it a go! It won't disappoint!