450 ml/0.75 pt/2 cups Beef or Vegetable Stock
Salt and freshly ground black pepper
Mashed potatoes and peas, to serve
Method :
Heat the oil in a large frying pan (skillet) and fry (saute) the sausages
for about 5 minutes until just beginning to brown. Add the onions and fry
together over a low heat for about 10 minutes until soft. Raise the heat
slightly and cook until the sausages are cooked through and browned and
the onions are lightly golden. Stir in the cornflour and cook for 1
minute, stirring continuously. Gradually stir in the stock, bring to the
boil and simmer until thickened. Season to taste and serve with mashed
potatoes and peas.