Step 1

For the mashed potato, place the cut potatoes into a pot of cold salted water and bring to a rolling boil. Cook until you can gently insert a knife into them.

Step 2

Meanwhile, bring the cream to almost boiling point and then turn off the heat. When the potatoes are ready, remove them from the water and add butter.

Step 3

If available, use a mouli to pass the potato through; alternatively, use a potato masher and mash the potato very thoroughly.

Step 4

Add the mustard and most of the cream, and fold it through the potato. Season to taste, adding more cream for a wetter consistency.

Step 5

For the gremolata, mix all ingredients together and set aside.

Step 6

For the caramelized onions, sauté the onions in a medium-hot pan with olive oil until they take on color. Then, deglaze with a splash of wine.

Step 7

Make gravy as per packet info and add the onions and pepper. Keep in a warm place until serving.

Step 8

Place sausages in a frying pan and cook until golden on the outside, turning regularly for even cooking.

Step 9

To plate, spoon a generous portion of the mash on a plate, place sausages on top, ladle the onion gravy over the whole dish, and sprinkle with gremolata.