Quorn Sausages with Onion Gravy & Mustard Champ Rissoles

1. To prepare the champ rissoles boil the potatoes in salted water for about 15 minutes or until tender. Drain then mash
2. Gently heat the milk and butter in a pan then add to the mashed potatoes. Stir in the mustard and spring onions. Remove from the heat then beat together with a spatula until combined.  Season with salt and black pepper and set aside to cool
3. When the champ mixture is cool enough to handle, divide the mixture into 8 and on a lightly floured surface shape into 8 rissoles approximately 8cm x 1.5cm thick. Transfer to a floured tray, cover and chill whilst making the gravy
4. To make the gravy, melt the butter in a large frying pan, add the onions and sugar then cook over a moderate heat for 5 minutes until the onions have softened but not coloured. Turn the heat down to low and continue to cook for 30-35 minutes, stirring occasionally until the onion is golden brown and caramelised
5. Sprinkle the flour over the onions then cook over a moderate heat for a minute, stirring constantly. Add the stock, fresh thyme and mushroom ketchup and heat gently for 5 minutes until the gravy thickens. Season with salt and black pepper then keep warm
6. Lightly coat a large frying pan with vegetable oil and shallow fry the champ rissoles for 4 minutes on each side over a moderate heat until golden and crisp
7. Meanwhile cook the Quorn Sausages as directed on the back of pack instructions
8. Divide the sausages and rissoles between four warm plates and pour over the onion gravy

Tip - The fresh thyme can be replaced with a tsp of dried thyme