Quorn Sausages with Garlic Mash & Onion Gravy

• 1-2 packs Quorn sausages - any flavour. Chilled sausages contain 5 sausages and frozen contain 6 - the number required will depend upon appetites.
• 700g potatoes peeled and cut into similar size pieces
• 4 tbsp virtually fat free fromage frais
• 1 garlic clove, crushed
• salt and freshly ground black pepper
• 1 tsp vegetable oil
• 2 tsp butter
• 1 onion, finely chopped
• 1 tbsp soft brown sugar
• 6 tbsp red wine
• 300ml vegetable stock made with 1/2 vegetable stock cube
• 1 tsp cornflour
• salt and freshly ground black pepper

Let's Cook

1. Cook potatoes in large pan of boiling salted water – roughly 20 minutes, or until tender.
2. Meanwhile, to make the gravy, heat the oil and butter together in a small saucepan, then add the onions and cook until softened and just beginning to turn brown. Stir in the sugar and leave to caramelise for 2-3 minutes. Pour in the wine and cook for a further minute.
3. Stir in most of the stock, reserving two tablespoons.
4. Mix the reserved stock with the cornflour, add this to the wine sauce and bring back to a gentle simmer, stirring until thickened.
5. Mash the potato with the fromage frais and garlic, season well and stir until smooth and creamy. Season to taste with salt and freshly ground black pepper.
6. Grill the Quorn sausages following back of pack cooking instructions.
7. Serve the sausages and mash on a plate and pour over the rich onion gravy.