• Light your smoker/barbecue & leave to preheat to 93°c/200°f. Make sure that your barbecue is set up for indirect cooking.

  At the same time, preheat an oven to 200°c/180°c fan (390°f/350°f).
• Next, place the potatoes onto a baking tray then cook in the preheated oven until they are cooked through. This will take around 40 minutes - 1 hour.

  Poke a knife into a potato to check whether it is cooked.
• Whilst your potatoes are cooking, place the sausages on your barbecue & cook indirectly until their internal temperature reaches 75°c/167°f. This will take around an hour. Once cooked, let the sausages rest for 5 minutes before serving.

  Let your potatoes cook for 30 minutes or so before putting your sausages on the bbq. This way, your mash & sausages will be ready at the same time. You'll need a food probe to check the internal temperature of the sausages.

Caramelised Onion Gravy

• Peel the onions, thinly slice them then place into a large saucepan with the vegetable oil & a good pinch of sea salt.
• Set the pan over a low heat then cook the onions until they are soft & caramelised, stirring regularly. This will take around 15 minutes.
• Add in the balsamic vinegar & the caster sugar then cook for another 3-4 minutes. At this point the onions should be a deep golden brown.
• Next, stir in the chopped thyme then increase the heat to high. Pour in the red wine, bring to the boil then reduce until sticky. This will take 3-4 minutes.
• Add the beef stock to the onions then bring back to the boil. In the meantime, add the cornflour into a small bowl then stir in a tbsp of cold water.
• Stir the cornflour into the gravy, cook out for a minute or two until thick then stir in the butter & Worcestershire sauce. Season with salt & pepper to taste then set aside until needed.

Mashed Potato

• Once your potatoes are cooked, let them cool for 15 minutes before cutting open. In the meantime, place the cream, milk, garlic & herbs into a saucepan. Season well with salt & pepper then warm over a low heat, to infuse & get steaming hot.
• Next, cut each potato in half, scoop out the flesh then mash into a large saucepan using a potato ricer.
• Pass the warm cream into the potatoes through a sieve then add in the butter. Set the pan over a low heat then give the mash a quick whisk (by hand!) to combine.

  Don't over whisk the mash as this can turn it gluey! Alternatively you can use a spatula to stir the potato & cream together.
• Give the mash a taste to check the seasoning then add in more salt & pepper as needed. Let the mash warm through on the stove for a minute or two before serving.

  If your sausage aren't quite ready, set your mash one side then warm through when needed.

To Serve

• If necessary, warm your mash & gravy through on the stove.
• To serve, spoon a generous amount of mash onto 4 plates, add a sausage next to the mash then top with plenty of gravy.