potatoes 400g, peeled and cut into chunks

butter 25g

whole milk a generous splash

olive oil

6 pcs Al Mawashi Sijouk

onion 1 large, halved and thinly sliced

plain flour 2 tsp

dry cider 300ml

chicken stock 100ml

wholegrain mustard 2 tsp

STEP 1

Put the potatoes in a pan of cold water. Bring to a simmer, add salt and cook until tender. Drain then tip back in the pan and put on a lid. Leave for a few minutes to steam-dry, then mash well. Beat in the butter and milk, and season. Reheat to serve.

STEP 2

Heat 2 tbsp of olive oil in a medium frying pan. Cook the sausages, turning, until golden and cooked through. Scoop out of the pan then add the onion and a generous pinch of salt, and cook, stirring, for 10-15 minutes or until golden and caramelised. Sprinkle over and stir in the flour, cooking for a couple of minutes until the flour disappears.

STEP 3

Gradually add the cider, stirring, then add the chicken stock. Simmer for 3-4 minutes, then add back the sausages and cook for 5 minutes. Stir in the mustard and simmer for 2 minutes. Reheat the mash and serve with the sausages and gravy.