• 8 large sausages
• 1 large Spanish onion
• 2 tbsp sunflower oil
• 60 g / 2 oz butter
• 1 tbsp plain flour
• 500 ml / 16 fl oz hot beef stock
• salt and freshly ground black pepper
• mashed potatoes
• fresh sage sprigs to garnish

1. Prick the sausages. Thinly slice the onion into rings. Heat the oil in a large frying pan and fry the sausages gently for about 15 minutes until cooked through and browned on both sides. Remove and keep hot.
2. Add the butter to the pan and heat gently until melted. Add the onion rings and cook over low heat for 3-5 minutes, stirring constantly, then lightly colour them over high heat for 2-3 minutes.
3. Sprinkle in the flour, lower the heat and cook, stirring, for 1-2 minutes. Pout in the hot stock and bring to the boil, stirring. Lower the heat, add salt and pepper to taste, and simmer for about 10 minutes
4. Mound the mashed potatoes on warm plates and arrange the sausages on top. Spoon the gravy over and around and serve immediately, garnished with fresh sage

Start boiling the potatoes for the mash before frying the sausages, then while the sausages are cooking you will have your hands free to mash the potatoes. You can then reheat the potatoes, adding the hot milk and butter, just before the onion gravy is ready.