Bangers & Mash with Red Onion Gravy

Always a popular family dish but with Heinz Tomato Ketchup for an added zingy red onion gravy.

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   1. Cut the onion in half and then each half into four segments and put them in a small roasting dish, drizzle with olive oil, sprinkle the thyme over and season with salt and pepper. Roast in a medium-hot oven for 20 minutes.
   
   2. Peel the potatoes and cut into chunks. Boil in lightly salted water for 15-20 minutes until cooked through. Grill the sausages gently under a medium heat, turning as needed for 15-20 minutes.
   
   3. In the meantime make the onion gravy. Bring the stock up to the boil in a pan and add the red wine and ketchup. Turn down the heat a little and reduce the liquid by half to thicken it, which takes about 10 minutes.
   
   4. Take the roasted onions out of the oven and add them to the gravy halfway through the cooking time, pressing them down with a fork to release the segments.
   
   5. Drain the cooked potatoes, add a knob of butter, a splash of milk, the Heinz mustard, season with black pepper and mash well. At this stage you can use your ricer to make perfect creamy mashed potato or using a fairly open mash sieve press the potato through with a wooden spoon to gain the same sumptuous effect. (If you don’t want a fancy mustard try adding horseradish or chopped watercress).
   
   6. To serve this great traditional dish, place a good dollop of mash on the plate, push the sausages into the mash at jaunty angles and pour over the rich onion gravy.
   
   Recipe reproduced from the Heinz Ketchup Cookbook by Paul Hartley (Priced £7.99). Published by Absolute Press. Photography copyright Pete Cassidy.