Sausage and Garlic Mash with Onion, Red Wine and Rosemary Jus

Use organic sausages! I use Linda McCartney sausages of course.

Serves 2

however many sausages you want
oil for cooking

For the Garlic Mash

450g ? potatoes such as maris piper
25g butter
1 garlic clove

For the Jus

20g butter
1 onion ( i used red onion)
1/4 teaspoon sugar
150ml red wine
teaspoon of cornflour mixed with cold water for thickening
1/2 pint of stock from stock cube, beef or vegetable
1 stalk of rosemary
salt and pepper

Cook the sausages in a frying pan or in the oven.
JUS
melt the butter in a large frying pan and add chopped onions and sugar. Fry on a lowish heat for 20mins until soft and sticky.
MASH
Peel the potatoes and put them in a pan of boiling salted water until cooked (20 mins).
BACK TO JUS
When onion is cooked add red wine increase the heat and simmer rapidly until wine disappears. Stir in cornflour and stock and rosemary and salt and pepper and simmer until the rest is ready.

BACK TO MASH
Mash the potatoes when soft and then melt butter in a frying pan and fry chopped garlic for a little while. Stir into the mash and serve.
Serve sausages with mash and jus over the top.

(Ainsley Friends and Family recipe)