Ingreadient :

• 4 pork cumberland round sausages
• 25ml vegetable oil

Braised Onion Sauce

• 4 roscoff onions
• Ale or bitter of choice, to cover
• 25g butter
• 15ml veg oil
• Salt and pepper
• 200ml red wine
• 200ml beef stock
• 1kg marabel potatoes, baked and put through a ricer
• 100g butter
• 100ml double cream
• Salt and white pepper

Direction :

1. Preheat the oven to 200°C.
2. Pop the onions into a pan, cover in bitter, bring to the boil then simmer for 1 hr.
3. Pan fry the sausages until coloured. Cut 2 onions in half, pop in the pan then place in the oven for 15 mins.
4. Peel and cut the rest of the onions then, in a large frying pan, fry the onion cut side down until charred. Add the wine and beef stock, reduce by half, season and finish with a knob of butter. Pull the whole onions into petals.
5. Melt the butter in a saucepan for the mash, cook for a minute, then add the mash and cream and mix thoroughly,
6. Serve a big spoonful of mash with the sausages, onions and gravy.