Ingredients (Serves 4)

• 700g/11/2lb floury potatoes, peeled and cut in even chunks
• 8 very best sausages
• 150ml/1/4pt milk, heated
• 75g/3oz butter
• Sprigs of fresh flat-leaf parsley to serve

For the onion gravy

• 3 onions, peeled and sliced in rings
• 25g/1oz plain flour
• 300ml/1/2pt beef stock
• 150ml/1/4pt red wine
• Salt and freshly ground black pepper
• 2 generous shakes of Tabasco

Cook the potatoes in a pan of lightly salted boiling water until tender.

Meanwhile, grill the sausages until browned and thoroughly cooked.

Add the milk and 50g/2oz of the butter to the potatoes and mash until smooth and creamy.

For the gravy, heat the remaining butter in a pan, add the onion and cook slowly over a medium heat until golden.

Add the flour and cook for 1 minute, stirring, then pour in the stock and wine and simmer until thickened. Season and shake over the Tabasco.

Dollop the mash onto 4 warm plates, perch the sausages on top and pour over the gravy. Garnish with flat-leaf parsley.