For the mash

1. Boil the potatoes in lightly salted water until soft.
2. Drain potatoes and season with salt and black pepper.
3. Mix in butter and once the butter is all melted, pour in milk.
4. Keep warm

For the onion gravy

1. Fry the onions in the butter and a splash of olive oil and cook very slowly for about 10 minutes until they are golden.
2. Add the garlic and cook for a further 20 seconds.
3. Mix in the floor and keep stirring for another 1 minute.
4. Pour 400 ml of stock, add in sage and season with salt and black pepper to taste.
5. Bring to the boil and add more stock if required.
6. Sauce should be of a pour-able consistency.
7. Once the mash and onion gravy is done, you can pan fry your sausages.

To serve

1. Spoon the mash onto 5 dinner plates, place two 2 – 3 sausages either on the top or at the side of the mash and pour the hot onion gravy over.