Ingredients: potatoes, salt, stock, cream, 2 sausages, 2 red onions, 1 garlic clove, 2 sprigs thyme, 1 tablespoon flour, 100 ml red wine, 400 ml chicken stock, 1 tablespoon balsamic vinegar,

Number of persons: 2

Mash:
Peel 600 potatoes and cut them into equal pieces. Boil the potatoes in 30 minutes until cooked in boiling water with salt. Mash the potatoes with a little chicken stock and cream to a puree.

Bangers and Onion Gravy:
Preheat the oven to 160 degrees. Bake 2 sausages around brown in hot butter. Remove the sausages from the pan, put them in an ovenproof dish and place the ovenproof dish about 20 minutes in the oven, so the sausages are cooked. Bake in the remaining fat 2 sliced in rings red onion with 1 finely minced garlic clove and thyme until the red onions have softened. Add 1 tablespoon flour and cook a minute or two. Add 100 ml of red wine and reduce by half. Pour gradually about 400 ml chicken stock to the desired thickness is obtained. Add 1 tablespoon balsamic vinegar. Heat all a few minutes.

Serve the mash with bangers and onion gravy. Enjoy!