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1
Preheat oven to 400.
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2
Place sausages in a roasting pan, drizzle with sunflower oil and toss to coat.
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3
Spread sausages out in single layer and bake, turning after 15 minutes, until evenly colored, about 30 minutes.
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4
Meanwhile, make the mash: Peel potatoes and cut into large chunks. Place in saucepan with water to cover, salt water and bring to boil over medium heat.
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5
Cook until potatoes are tender when pierced with a knife, about 15 minutes.
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6
Drain, cover with a kitchen towel and let stand until dry, about 5 minutes.
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7
In same pan over medium-high heat, combine milk and butter and bring to a boil.
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8
Remove from heat and set aside.
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9
Place potatoes in a bowl and mash. Add hot milk mixture and beat until smooth. Season with salt and pepper to taste.
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10
To make gravy, in a wide shallow saucepan over medium-low heat, melt the butter with the olive oil. Add onions and cook, stirring requently, until they are soft, about 20 minutes. Stir in flour and cook until lightly colored, 2-3 minutes. Stir in vinegar and cook until evaporated. Stir in red wine and stock, increase heat to medium-high and bring mixture to a boil. Reduce heat to low and simmer until a rich sauce forms, about 10 minutes.
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11
Season with salt and pepper to taste.
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12
Divide sausages and mash among individual plates. Spoon gravy on top and serve immediately. Pass remaining gravy at the the table.
