Directions:

1. Peel and dice the potatoes and submerge with salted water in a saucepan. Bring to the boil and let simmer until softened (around 15 minutes).
2. In a frying pan, add 1 tbsp of olive oil and fry off the Hodgins Sausages. Turn the sausages continuously to brown all sides and ensure the sausages are cooked throughout.
3. Remove the sausages when cooked and add the diced onion and 1 clove of garlic. Fry for 1-2 minutes to soften and add the beef stock, 1 tsp of Bisto powder and a sprinkle of thyme. Let simmer to reduce, and season with salt and pepper to taste.
4. Drain the water from the potatoes, add 1 minced garlic clove, 60g of chopped chives, 2 tbsp of butter and a splash of milk. Mash finely with a generous season of salt and pepper.
5. Serve the mash with the sausages on top covered with the thickened onion gravy.