Method

• 1.
  Preheat oven to 140°C.
• 2.
  Melt butter in a pan. Add sausages and cook over low heat until golden. Transfer to a baking tray in the oven until needed.
• 3.
  Place onions in the pan and cook over medium-low heat, stirring occasionally, for about 10 minutes until very soft and golden brown.

• 4.
  Meanwhile, to make aligot, place potatoes in a large pan of water and boil until tender. Drain, then return to pan and cover with a tea towel to absorb steam and dry out.
• 5.
  Add herbs and flour to onion and cook until flour starts to turn light golden. Add wine and simmer for a few minutes, then add stock and mustard. Cook for 1-2 minutes. Return sausages to pan, increase heat to medium and cook in gravy for 5 minutes.
• 6.
  Use an electric beater to beat potatoes, cheese, butter and cream in a bowl until rich and creamy. Add parmesan and season with salt and pepper. Beat until smooth. Divide between plates, add sausages and serve with onion gravy.