This is another one of my favourite dishes and is worth the extra effort over simply having bangers n mash. Firstly peel the potatoes for the mash and slice them up so that they boil quicker and are easier to mash. Heat a pan up and add a dash of olive oil and then the bangers (I used cumberland ones this time but any are okay). Cook the sausages until browned and then add a couple of medium sized sliced onions and stir for a minute or so, then add a glass of red wine. Add in some salt, pepper and mixed herbs to season. Add the sliced potatoes to a pan of boiling water and cook until soft. Continue stirring the sausages until the onions reduce and the red wine has mostly gone, turning down the heat if necessary. Drain the potatoes off and return to their pan, add in some cream, milk and a couple of knobs of butter and mash until smooth, seasoning to taste with salt and pepper. Serve up the mash and cover with the sausages and then the onion and red wine sauce. Enjoy!
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