THIS™ Isn't Pork Sausages in Red Onion Gravy

Meanwhile, place the THIS™ Isn't Pork Sausages on a large baking tray in a single layer and drizzle with oil. Season with salt and pepper.

Once the carrots have been cooking for 5 mins, bake the sausages on the middle shelf of the oven until golden brown, 15-18 mins. Turn halfway through cooking. IMPORTANT: Ensure they're piping hot throughout.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the garlic parcel to the same tray to roast until soft, 10-12 mins. Remove and set aside.

Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer). When your pan of water is boiling, add the potatoes and cook until you can slip a knife through, 15-20 mins.

Once cooked, drain in a colander and pop back into the pan. Cover with a lid to keep warm.

Meanwhile, halve, peel and thinly slice the red onion.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season and fry, stirring occasionally, until golden, 10-12 mins.

Add the balsamic vinegar and sugar (see pantry) and cook until caramelised, 1-2 mins.

Melt in the butter (see pantry), then stir in the flour (see pantry). Stir until combined - you've made a roux! Cook, stirring, until the roux is a medium brown colour, 2-3 mins. 

Gradually stir in the water for the gravy (see pantry), then add the red wine stock paste. Bring to the boil, stirring out any lumps that form. TIP: If you have any red wine, add a splash now for extra flavour.

Lower the heat and simmer, until the gravy has thickened to your liking, 8-10 mins. 

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. 

Add the garlic to the cooked potatoes with a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper.