Total cooking and preparation time approximately 30 minutes

Serves 2

Ingredients

1 tbsp olive oil
6 good quality Cumberland sausages
1 small or ½ large red onion, halved and sliced
2 tbsp red wine vinegar
¾ pint beef stock
1 tbsp garlic granules
1 tbsp dried sage
1 tbsp cornflour
1 tbsp water
1 lb frozen mashed potato
2 tbsp horseradish sauce
¼ tsp salt
¼ tsp white pepper

Method

1. Heat the oil in a frying pan on a moderate heat and fry the sausages for about 15 minutes, turning occasionally, until browned all over. Cover and set aside to rest.
2. Add the onions to the pan and fry for about 3 minutes until softened, then add the vinegar and deglaze the pan.
3. Add the stock, garlic and sage. Stir to mix well.
4. Mix the cornflour with the water in a jug, then add to the frying pan.
5. Stir continuously for about 5 minutes until the gravy has thickened.
6. Meanwhile, reheat the potato according the the instructions on the packet, then add the butter, horseradish sauce, salt and pepper and mix well.
7. Return the sausages to the frying pan and cook for about another 2 minutes until heated through.
8. Serve the sausages with the gravy poured over the top, with the mashed potatoes and garden peas.