Ingredients

Steps

• Heat olive oil in a frying pan over medium heat.
• Fry chipolatas for 7 minutes until golden-brown and cooked through.
• Add sliced red onion to the pan and fry for 2 minutes.
• Add the stock cube half, a splash of boiling water, and soy sauce.
• Simmer for 3 minutes until the liquid reduces into a gravy.
• Reheat the mashed potato in a separate pan.
• Stir the wholegrain mustard into the warm mash.
• Plate the mustard mash, arrange sausages on the side, and top with onion gravy.