Makes 2 servings
4 vegetarian sausages
4 medium potatoes
1 knob of butter
1 dash of milk
1 onion
½ glass red wine
Handful of currants
Handful rosemary
Cook the sausages according to the instructions on the packet. Peel and boil the potatoes in gently simmering water until very tender. Drain then return to the pan and mash with butter, milk and seasoning. Meanwhile cook the gravy by sautéing the onion until soft, then adding the red wine, currants and rosemary. Simmer until the gravy has reduced a little. Serve with peas.½cm