Bangers, Mash and Red Onion Gravy

Preparation

1. Peel the potatoes and chop them into 2.5cm pieces. Transfer to a Hexclad 7.5 Litre Hybrid Pot filled with salted cold water and bring to the boil. Boil until fork tender, 12 to 15 minutes. Drain well and return to the pot, place over low heat.
2. Add the milk, cream, and butter and season well. Mash thoroughly using either a potato ricer or a handheld masher to ensure there are no lumps. Set mash aside with a lid on the pot to keep them warm. 
3. Prick the sausages all over with a cocktail stick, to release steam when cooking and ensure the skins don’t split.
4. Heat a Hexclad 25 cm Hybrid Pan over medium heat. Add oil and cook sausages,, turning regularly to give the skins some lovely dark golden brown colour, but ensuring they don’t burn, 8 to 10 per side. Remove the sausages from the pan and set aside. 
5. In the same pan, fry the onion, garlic and herbs together for 5 minutes until the edges of the onion caramelise a little. 
6. Pour in the red wine, and ⅔ of the stock, mix well and allow to simmer on a low-medium heat, for 5 to 8 minutes, adding the sausages back in to continue cooking. Add a splash or two more stock if needed to loosen up the gravy, then remove the herbs and season to taste before serving.
7. To serve, plate a large spoonful of mash with two sausages and a generous serving of gravy and a teaspoonful of English mustard.