Sausages on cheesey mash with onion gravy

Method

1. Gently fry or grill the sausages.

2. Meanwhile, make the cheesey potatoes. Peel the potatoes and cook them in boiling salted water until tender. Drain well and mash until very smooth, then beat in the milk, cream or creme fraiche and butter.

3. In a separate pan, fry the bacon until crisp. Remove the bacon from the pan and keep warm, adding any fat that has been released to the potato puree. Stir the potato well and season to taste.

4. Place the mixture over a low heat. Using a spatula, gradually fold in the cheese and beat well. The mixture will soften and become slightly stringy when lifted with the spoon. Sprinkle with the reserved crispy bacon and serve immediately with the sausages and onion gravy.

For the Onion Gravy:

1. Melt the butter and olive oil in a frying pan, add the onion wedges, thyme and bay leaf and gently fry over a low heat for about 20 minutes, until very soft.

2. Add the flour and cook for 6 minutes, stirring constantly. Slowly add the wine, stirring all the time. Add the stock and simmer until reduced by a third. Season to taste and serve immediately.