2. Tuck garlic and most of the sage between the layers of sausage. Secure with skewers.
3. Place them on an oiled baking tray, drizzle with olive oil and sprinkle rosemary leaves.
4. Cook in the oven for 20 mins, until crisp and golden.
5. 5 mins before done, remove from oven, place rest of sage next to sausages and drizzle olive oil and return to oven.
1. Peel and cut potatoes in quarters boil potatoes in salted water until cooked.
2. Drain and mash until smooth, adding milk, 2+1/2 ounces butter, and horseradish.
3. Season well to taste & keep warm.
1. Fry onions really slowly, in a little oil, covered for about 15 mins until soft.
2. Remove lid, turn the heat up and as soon as onions become golden brown, pour in vinegar and boil until it almost disappears.
3. Turn heat down, add rest of butter, crumble in stock cubes or concentrated stock pod and 2+1/2 cups of water and stir well. Simmer until nice gravy consistency.