One of my most favourite pub dinners...and one of my "i wish i could make this at home" comfort foods...

I've always struggled with the brown sauce and every time I tried this at home it ended up a disaster. I had to use tomato to mask it, or I just had dry onions with no gravy....well...no more. I have found a recipe that gives nice brown sauce.

Here it is

Ingredients (for 2pax)
4 pork and herb sausages
2 floury potatoes
1 big onion, sliced into half rings
1.5 tbsp flour
100ml water
2 tbsp balsamic vinegar
1 tsp wholegrain mustard
2 tbsp Worcestershire sauce
50g butter
salt
pepper

1. Heat the oil in a large frying pan over a high heat and add the sausages. Cook for 15 minutes, turning to brown all over. Meanwhile, cut the potatoes into even chunks and put into a large pan of cold salted water. Bring to the boil and simmer for 15 minutes, or until tender.

2. Push the sausages to the edge of the pan and add the onions and cook, stirring, for 6-8 minutes, until softened and golden brown. Take the bangers out of the pan when almost fully golden

3. Gradually add the vinegar, mustard and Worcestershire sauce. Pour in the hot water and sprinkle the flour over. Stir to get rid of all lumps then allow to bubble for a few minutes to thicken the gravy.

You may wish to use red wine instead of water and vinegar.
You may also choose to add butter at the end to finish off the sauce.

3. Drain the potatoes, then put them back in the same pan and return to the heat for about 30 seconds to drive off any excess moisture. Mash well with the butter and season. Divide the mash between 2 plates and top with the bangers. Spoon over the mustard gravy and watch it ooze over the bangers, creep over the mash and form brown puddles over your plate.