8 good-quality pork sausages
2 medium red onions, chopped
1 tbsp butter
2 tsp brown sugar
vegetable stock cube
1/2 tsp marmite (optional)
1 tsp djion mustard (or 1/2 tsp mustard seeds, crushed)
1 dried bay leaf
1/2 tsp mixed herbs
1 sizeable chopped carrot
1 tsp cornflower
Serve with: mashed potato, steamed cabbage, green beans
Fry sausages in deep frying pan until cooked through. Remove from pan (leave the fat in). Melt butter in same pan, then soften onion and garlic. Add brown sugar and slightly caramelise the onions.
Return sausages to pan, add water and remaining ingredient (EXCEPT cornflower). Cover pan and simmer on low heat, stirring occasionally for 45 mins to an hour.
While this is cooking, prepare other vegetables.
Uncover pan, turn up heat. Mix cornflower with a little water to form a paste, and mix into liquid in the pan. Stir until gravy is nice and thick.