For this dish you need to have the best sausages and a really good onion gravy!
- Decent Sausages - Made by your butcher!
- 2 Red Onions – sliced
- 2 Tbsp of Redcurrant Jelly
- A pinch of dried Thyme (or a Tsp of fresh)
- 500ml of Beef Stock
- 100ml of quality red wine
- Salt and pepper to taste
Add the remaining ingredients and simmer for a while.
Reduce to produce a rich sauce. If you want, you can add a spoon of gravy granules for extra richness – depends on your stock you are using!
For the mash – just blend with plenty of butter and add a spoon of mustard – wholegrain and a pinch of fresh pepper.
Arrange a few sausages on top of the mash and pour the gravy over.
I prefer to use special types of sausages – you could even have a mixture on the plate – say Pork, Venison etc