less than 30 mins
10 to 30 mins
Place the sausages in a pan on a medium heat. Cook for ten minutes until golden and cooked through.
For the mash, boil the potato in water until soft.
Remove and drain the potato.
Season the potato with the salt and freshly ground black pepper. Add the double cream, butter and Dijon mustard to the mash.
For the gravy, sweat the onion in butter until soft. Add the beef stock and red wine and cook for a further five minutes until reduced and thick.
For the jam, add the onions to the saucepan with the figs, brown sugar and the white wine vinegar.
Cook for eight minutes on a low heat until soft and syrupy.
To serve, place the mash in the middle of a plate. Top with the sausages. Pour over the gravy and serve the fig jam on the side.