The most comforting food in the world...

Sauages, mash and onion gravy has to be the most comforting dish in the world. This is the food equivalent of being wrapped in a big fuzzy blanket made out of cups of tea. It's especially good if you've spent way too much of the weekend partying, are feeling a wee bit rough and need something to make you human again.
Use your favourite sausages (I cooked this with some decent veggie ones - some day I'll work out a recipe for Glamorgan sausages), good baking potatoes and a fairly sweet variety of onion, which will caramelise better.

Serves two

For the gravy:
2 large sweet onions, finely sliced
20g unsalted butter
568ml vegetable stock
1 clove garlic, bruised
100ml red wine

For the mash:
3 large baking potatoes, peeled and quartered
50ml single cream
2 tsp English mustard
1 clove garlic
sea salt and white pepper
Fresh parsley and chives, chopped

Your favourite sausages

First, make the gravy. Melt 20g of butter in a big heavy pan with a bruised clove of garlic and a sprig of rosemary. Add the onion, stir and cover for a few minutes on a medium heat.
Uncover and continue to cook. The onions will start to colour and caramelise, but you want this to happen gently. Keep scraping any caught bits off the bottom of the pan (don't use non-stick) and mixing them back in. Once the onions are nicely on the way, add the wine (hair of the dog), and discard the garlic and remains of the rosemary sprig. Cook for a couple more minutes, until it starts turning into a sticky sweet onion goo. Add the stock, cook covered for a couple of minutes, then uncover, turn the heat right down, and simmer.
Meanwhile, get a big pan of salted water to the boil and cook the spuds. Put the garlic in - it'll add flavour and end up getting mashed in with the spuds later on. When they're done (about 15 minutes), drain, add the cream, mustard, salt and pepper to taste, and mash.
Stir in the chopped herbs, and check for seasoning.
By this time, you should've also cooked your sausages however you like them. I'll leave that bit up to you.
To serve, put a mound of mash on each plate, stick the sausages in, and pour the onion gravy all round. Enjoy, and wave your hangover goodbye!