1
Preheat the oven to 200 °C (180 °C with convection, gas 6). In an oven‑proof skillet heat the sunflower oil, fry the sausages over medium‑high heat 8‑10 min, turning periodically, until browned on all sides. Transfer them to a plate. In the same skillet melt a small portion of butter, add the thinly sliced onion, fry, then add the thyme sprig, bay leaf and a pinch of sugar. Stir, place the sausages on top, pour over the remaining juice, and bake in the oven 20 min, turning the sausages halfway through.
2
While the sausages bake, make the mash. Place the potatoes in a pot with cold salted water, bring to a boil, reduce heat and simmer 10‑12 min until tender. Drain, leave for a minute. In a saucepan heat the milk to a gentle boil, mash the potatoes in it with a press, thoroughly melt. Over very low heat gradually whisk in the cold butter cubes, constantly stirring with a wooden spoon. Add grated nutmeg, and to taste – salt and pepper. Keep the mash warm.
3
Prepare the onion gravy. Return the skillet with the baked onion to the stove, fry another 1‑2 min until sticky and slightly caramelised at the edges. Add flour, fry 1 min. Pour in the red wine vinegar, bring to a boil, then add the red wine and soy sauce, cook until the mixture reduces in volume. Add the beef stock, cook 3‑4 min until the sauce thickens. Optionally remove the thyme and bay leaf.
4
Serve: on each plate place a large dome of mash, top with the sausages and drizzle with the aromatic onion gravy. Serve immediately, hot.

Source: bbcgoodfood.com

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