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1
Preheat the oven to 200C/400F/ Gas mark 6.
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2
Scrub the potatoes but don't peel them, then cut into thick slices.
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3
Put the potatoes, onions and garlic into a large roasting tin with a drizzle of olive oil.
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4
Season generously with salt and pepper and mix well.
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5
Put into the oven and roast for 25 minutes.
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6
Add the mushrooms, turning the vegetables to make sure the mushrooms get a good coating of the garlicky olive oil.
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7
Lay the sausages on top of the mushrooms, top with the thyme sprigs and baste with the oily juices of the vegetables.
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8
Roast for another 20 minutes, then turn the sausages and cook for a final 20 minutes.
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9
Once the sausages are cooked, transfer them along with the potatoes and mushrooms to a hot plate and keep warm while you make the gravy.
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10
Leave the onions in the pan but remove and discard the thyme sprigs.
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11
Put the roasting tin on the hob and deglaze the pan by pouring in the wine - scrape off all the caramelised bits in the bottom of the pan for extra flavour.
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12
Let the wine bubble and reduce by half, then add the sugar and balsamic vinegar and keep stirring until you have a thick, sticky gravy.
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13
Drizzle over the sausages and vegetables and serve immediately.
