Pork and Fennel Sausages with Caramelised Onion Gravy

Preheat oven to 200°C fan-forced. Peel and chop potatoes into 3cm pieces. Place in a saucepan of cold, salted water over high heat and bring to the boil. Cook for 15 minutes or until potatoes are cooked through and almost falling apart. Set aside and keep warm.

While the potatoes are cooking, peel and thinly slice onion. Heat ½ the oil in a medium, non-stick frypan over medium-high heat. Add sausages and cook, turning occasionally, for 6–8 minutes or until browned on all sides. Transfer to a baking tray and bake for 10–15 minutes or until cooked through.

Meanwhile, add remaining oil, onion and thyme to frypan over medium-low heat and cook, stirring, for 10–12 minutes or until softened and starting to caramelise.

Stir in flour and cook for a further 1 minute. Add vinegar and simmer for 1 minute. Dissolve stock cube in 310ml (1¼ cups) boiling water and gradually add to the pan, stirring to prevent clumps forming. Simmer for 3–4 minutes or until gravy has thickened. Stir through sugar and season with pepper. Add baby spinach leaves and cook, stirring, until just wilted. Set aside and keep warm.

Meanwhile, drain potatoes and return to saucepan with butter and milk. Using a potato masher, mash potatoes until smooth. Season with salt and pepper.

Divide mash and sausages between plates and spoon over caramelised onion gravy. Season with more black pepper to serve.