Bangers & mash with red onion gravy

Bangers and mash that will set the season's standard for winter warmers

• Preparation: 10 mins
• Cooking: 40 mins
• Serves: 2

What you need:

• 1 medium red onion
• Olive oil
• 1tsp fresh thyme leaves
• 500g potatoes
• 4 butchers' handmade sausages
• Knob of butter
• Splash of milk
• 300g low salt beef stock / low salt stock cube in 300ml hot water
• 100ml red wine
• 1tbsp Heinz Tomato Ketchup
• 1 rounded tsp wholegrain mustard

What you do:

1. Pre-heat the oven to 200°C.
2. Cut the onion in half and then each half into four segments and put them in a small roasting dish, drizzle with olive oil, sprinkle the thyme over and season (if required).
3. Roast at 200°C for 20 minutes.
4. Peel the potatoes and cut into chunks.
5. Boil in lightly salted water for 15-20 minutes until cooked through.
6. Grill the sausages gently under a medium heat, turning as needed for 15-20 minutes.
7. In the meantime make the onion gravy.
8. Bring the stock up to the boil in a pan and add the red wine and Heinz Tomato Ketchup.
9. Turn down the heat a little and simmer for about 10 minutes, to reduce the liquid by half.
10. Take the roasted onions out of the oven and add them to the gravy whilst it is still simmering, pressing them down with a fork to release the segments.
11. Drain the cooked potatoes, add a knob of butter, a splash of milk, mustard, season with black pepper (if required) and mash well.

Cook's tip:

To serve this great traditional dish, place a good dollop of mash on the plate, place the sausages onto the mash and pour over the rich onion gravy.

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