Classic Bangers & Mash

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1. 1Step 1: Heat a little oil in a large shallow flame-proof casserole or ovenproof skillet. Add the sausages and brown lightly over medium-low heat, taking care not to break the skins. Remove the sausages to a plate.
2. 2Step 2: Add a lump of butter (about 1 TBS) and an equivalent amount of oil to the pan. Add the sliced onions, turning to coat well in the fat. Sprinkle with some sea salt. Cook, stirring, over medium-low heat, allowing them to cook down gently for about five minutes. Stir in the brown sugar, mixing it in well.
3. 3Step 3: Pour the wine in over the onions. Let it bubble up for a few minutes. Add the chicken stock and Worcestershire sauce. Bring to the boil, then leave to simmer gently for about 20 minutes.
4. 4Step 4: Preheat the oven to 350*F/180*C/gas mark 4.
5. 5Step 5: Add the sausages to the casserole, along with the mustard and a good sprinkle of black pepper. Place into the preheated oven.
6. 6Step 6: Roast for about 30 minutes, turning the sausages every 10 minutes or so. Serve with the mashed potato and some vegetables on the side.