Making the onion gravy is simple. In a separate pan heat the remaining oil add the onions and cook over a low heat until tender.

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Stir or beat through the butter mustard seasoning and enough milk to make a smooth mash.

Sausage mash onion gravy. Drain the potatoes well and then pass through a ricer or mash thoroughly until smooth. Fry the onions really slowly in a little oil covered for about 15 minutes until soft. Keep the sausages warm.

To prepare the onion gravy In the same skillet over medium heat heat the oil butter. Mash with the vegetable stock until smooth then season to taste. Pour a little of the hot stock into the starch mixture and mix thoroughly.

Put the onions and stock in a pan and bring to a simmer. Raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Cook for 5 minutes until slightly reduced then season with freshly ground black pepper.

Pour the starch mixture back into the gravy. For the sausages onions and gravy Heat 1 tbsp oil in a frying pan skillet and add the sausages frying them until golden-brown all over and cooked all the way through. Divide the sausages mash and broccoli between 4 plates.

Serve with a quarter of the gravy per person and a twist of black pepper. Remove the lid turn up the heat and as soon as the onions become golden brown pour in the vinegar and boil until it almost disappears. Add the sliced onion and sprinkle with the sugar and 14 teaspoon of the salt.

Spoon the mash onto plates and rest the sausages on top. Stir in the flour and redcurrant jelly then gradually add the stock and bring to the boil. Step 1 Boil the potatoes until tender.

Meanwhile grill the sausages for about 10-15 minutes. 5 Meanwhile cook the peas in a pan of boiling water for 2 minutes then drain and serve with the sausages mash and gravy. Stir through the parsley.

In a small heatproof jug or bowl mix the cornstarch with the cold water to form a thin paste.

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