National sausage week: bangers and mash

Starting National Sausage week with the classic - bangers and mash, with an onion gravy, peas and steamed cabbage.  Fabulous.

There are many varieties of sausage available from Todmorden market, so I will be ringing the changes through the week.

Potatoes
Sausages - classic pork today
Onion
Olive oil
Tomato puree
Stock
Butter
Cabbage (green and cavolo nero today)
frozen peas
Butter

1.  Peel potatoes and boil.
2.  Bung sausages in a medium oven.
3.  Chop onion, sautee in olive oil until soft, add tomato puree and stock and simmer.
4.  Mash potatoes with butter, put in the oven to brown the top.
5.  Steam shredded cabbage, and cook the peas.
6.  Put the sausages into the gravy.
7. Serve, scoff, have seconds.

I made a veggie version too, all the same - but obviously 2 lots of gravy.