Bangers and mash

Sear the sausages until nicely browned; take them out.

Discard excess fat from the pan, add a little butter and the onions; cook down until they caramelize and take on color.

Add the garlic (grated) and cook about a minute.

Add a little flour and cook with the onion until no raw bits of flour show.

Deglaze with dry red wine and reduce about a minute until very thick.

Add the beef stock and stir; it is clumpy at first and loosens as it cooks. Add a few dashes of Worcestershire sauce and bring to a boil, then a simmer.

Return the sausages, partially cover and simmer 15 to 20 minutes.

Plate: mash on the bottom, sausages on top, plenty of gravy, a little parsley.