Ingredients

Method

Preheat the oven to 200ºF / 95ºC

In a large frying pan cook the sausages for 5 minutes on either side. Transfer to the preheated oven to keep warm.

Peel the potatoes and cut into quarters and place them in a saucepan of salted boiling water, bring to the boil and then turn down to a simmer and cook for 10-15 minutes until tender. Drain the potatoes and place the lid on the saucepan. Warm the milk and butter together and add to the potatoes together with the mustard powder and the salt and pepper to your taste. Mash the potatoes together until smooth and creamy. Place the lid on the potatoes to keep warm.

In a large frying pan add the butter and the onions and cook until the onions are translucent and just turning brown, 7-10 minutes. Pour in the beef stock and the wine and turn up the heat to high and bring to the boil, turn the heat down to a simmer and cook until the liquid has reduced by half. Make a slurry with the cornflour and water and add to the gravy. Mix through and simmer for a further 5 minutes. Season with salt and pepper to taste.

On a warmed plate place a spoon of mashed potato in the middle of the plate, place some sausages on top of the mashed potato and spoon over some onion gravy.