1 large onion, finely chopped
1 tbsp each, fresh parsley and chives
3 spring onions, finely chopped
1 tsp Dijon mustard
½±è¾±²Ô³Ù chicken stock (from a stock cube)
1 tsp gravy browning (optional)
1 tbsp olive oil
1 tbsp sunflower oil
50g/1½oz unsalted butter
50ml/2fl oz double cream or milk
8 pork sausages
900g/2lb floury potatoes, peeled and cubed