- 2 red onions, peeled and sliced
- 12 good-quality sausages
- 1 tbsp rapeseed oil
- 1 tbsp plain flour
- 200ml/7fl oz red wine
- 1 very low-salt beef stock cube
- 4 tbsp HP Guinness Sauce
- Salt and freshly ground black pepper
- 20 Aunt Bessie’s Homestyle frozen mashed potato discs (If serving your own mashed potato, make in advance and keep warm while you prepare the rest of the meal.)
Preheat the grill. Place the onions in a non-stick frying pan with 150ml/¼ pint water. Bring to a simmer, cover and cook for 10 minutes over a low heat.
Meanwhile, cook the sausages under the grill, turning frequently, for 10-15 minutes until cooked. Remove and keep warm. Add the oil to the onions, increase the heat and caramelise for 8-10 minutes, stirring often.
Stir in the flour and cook for 20 seconds. Add the wine and simmer for 1 minute then add the stock cube, HP Guinness Sauce and 200ml/7fl oz water. Simmer for 4-5 minutes and season.
If using frozen mashed potato, cook according to the packet instructions. Divide the mash and sausages between 4 plates and pour over the onion gravy.