Bangers and Mash

Skinless Pork and Herb Sausages:

• 750 grams pork minced (ground); 1 pound 10 ounces
• 3 tablespoons red wine
• 2 cloves garlic crushed
• 2 tablespoons oregano or 1 tablespoon dried oregano, finely chopped
• 1 tablespoon thyme or 1 ½ teaspoons dried thyme, finely chopped
• 1 tablespoon olive oil
• 2 teaspoons salt sea salt
• 1 teaspoon black pepper freshly ground
• 1 teaspoon fennel seeds crushed
• 1 teaspoon chili flakes crushed

Onion Gravy:

• 1 tablespoon olive oil
• 20 grams butter ¾ ounce
• 2 brown onion thinly sliced
• 2 tablespoons all-purpose flour
• ½ cup red wine 125 ml (4 fluid ounces
• 1 cup beef stock 250 ml (8 ½ fluid ounces

Creamy Roast Garlic Potato Mash:

• 1 garlic bulb
• olive oil for drizzling
• 1 kilogram potato all-purpose, e.g. russet; 2 pounds 3 ounces
• ½ cup milk or heavy cream; 125 ml (4 fluid ounces
• 100 grams butter 3 ½ ounces
• sea salt
• ground white pepper

To Cook Sausages:

• 2 tablespoons olive oil