Ingredients

• 8 good-quality pork sausages
• 1 tbsp vegetable oil
• 2 large onions, thinly sliced
• 1 garlic clove, crushed
• 1 tbsp plain flour
• 1 tbsp tomato purée
• 500ml beef or chicken stock
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp dried thyme
• 1kg floury potatoes, peeled and cut into chunks
• 40g butter
• 100ml milk
• 300g frozen peas
• Salt and black pepper

Method

1. Heat the oil in a large casserole or deep frying pan. Brown the sausages for 6-8 minutes, turning regularly, then lift onto a plate.
2. Add the sliced onions to the pan and cook over a medium-low heat for 10 minutes until soft and golden. Stir in the garlic for 30 seconds.
3. Sprinkle in the flour and stir for 1 minute. Add the tomato purée, then gradually pour in the stock while stirring.
4. Add the Worcestershire sauce, Dijon mustard and thyme. Return the sausages to the pan, cover loosely and simmer for 20 minutes until the sausages are cooked through and the gravy has thickened.
5. Meanwhile, boil the potatoes in salted water for 15-20 minutes until tender. Drain well, then mash with the butter and milk. Season to taste.
6. Cook the peas for 3-4 minutes. Serve the sausages and onion gravy with the mash and peas.