Ingredients:-
1 kg peeled potatoes, cut into chunks
8 herby pork sausages (approx 450 g)
1 small bunch finely chopped chives
1 small bunch sliced spring onions
2 peeled & sliced white onions
6 sprigs thyme, leaves
50 g butter
50 ml whole milk
1⁄2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp redcurrant jelly
100 ml red wine
400 ml chicken stock
2 - 1⁄2 tsp cornflour dissolved in 1 Tbsp cold water 
150 g frozen peas
METHOD:-
Boil the potatoes and mash with the butter and milk. Stir through the chives and spring onions.
Heat the oven to 180°C. Heat the oil in a pan and fry the sausages for 3-4 mins until brown. Cut into chunks and put in a 1.5-litre ovenproof dish.
For the gravy, fry the onion for 6-8 mins, add vinegar, redcurrant jelly and wine, and bring to the boil. Add the stock and simmer for 2-3 mins. Stir in the cornflour and sprinkle with 1⁄2 the thyme leaves.
Pour the gravy over the sausages. Scatter over the peas and top with the mash. Scatter with remaining thyme and bake for 20-25 mins.
Serve with your favourite vegetables.