Instructions

Peel and cut potatoes into pieaces and add to a pot with water, bring to boil and cook until potatoes are soft, I usually have the potatoes boiling away for around 10 minutes before I start the next part.

Slice the onion in cm wide slices, melt the butter in a pan or deep skillet, add the onion and sugar, stir the sugar into the onion. Now add the flour and stir that in, it wil go lumpy a little but ignore thatt.  Add the thyme, Worcestershire sauce and the red wine and whisk away, allow this to cook for a couple of minutes the red wine will reduce a lot, then slowly add the stock and whisk as you go, I tend to add the stock in 4 parts, the trick here is you are trying to get rid of any lumps, so keep whisking until all the lumps are gone, bring to the boil and then turn down to simmer.

Cook your sausages, rotate them a couple of times, once they are cooked on all sides add the gravy to the pan and allow it all to simmer for 10 minutes to finish cooking ther sausages. I usually at this point just microwave the peas.

Add butter to your potatoes and mash away, chop up your parsley to garnish the sausages and add straight to the pan, plate up and you are done.