Peel and boil potatoes in salted water for 20 minutes, until soft enough to mash.

Roughly chop the onions, place in a medium saucepan with 2 tablespoons of water and caramelise over a low heat, stirring frequently.

Meanwhile cook your Viking Sausages in a non-stick pan or under the grill as preferred, turning frequently to ensure they become brown and crisp on all sides.

Once the potatoes are cooked, mash them roughly using a fork with a few knobs of butter, a dash of milk, a pinch of salt and freshly ground black pepper to taste. Try not to overmash the potatoes as the rough texture adds to the taste and rustic appearance of this dish. Once the onions are deliciously gooey and soft, stir in the red wine and stock cube, made up with a little boiling water. Stir over a low heat until the thick.

Serve on large plates, a central dollop of mash, swimming in gorgeous gooey gravy with Viking Sausages stuck in the mound at jaunty angles Beano style!