Ingredients

• 1 pack Tommy Moloney’s pork sausages
• 2 large onions, sliced
• 1 glass red wine
• 1 pack frozen mashed potatoes
• 2 tbsp plain flour
• Few sprigs of thyme
• 500ml beef stock

Method

• Bake the sausages in the oven at 200°C, for 20 minutes, turning once.
• Prepare the mashed potatoes as per pack instructions.
• Fry the sliced onions in a little oil over a medium heat for 15 minutes, stirring occasionally.
• Turn the pan's heat up, cooking for a further 2 minutes without stirring; add the glass of red wine and simmer for 5 minutes. Turn the heat back down to medium. Stir in 2 tbsp plain flour and cook for 1 minute.
• Add the thyme, then the beef stock (gradually) until it's all used up.
• Simmer gently for 5 minutes. The gravy's now ready.
• Sink the sausages into the mash and pour over the onion gravy.

Chef's Tip: Spread a very thin layer of mashed potato across a baking tray and bake for 15-20 minutes until golden brown. Break into little pieces and sprinkle over the sausages and mash. You might also want to grate some white cheddar cheese on top.