Serves 2


For the mash:
1 large potato, peeled and diced
55g/2oz butter
dash of milk

For the chargrilled sausages:
40g/112oz butter
1/3 onion, finely chopped
200ml/7fl oz red wine
12 chicken stock cube
1 tbsp sugar
12 tbsp Worcestershire sauce
4 villagers pork sausages

For the kebabs:
4 wood skewers
4 villagers pork sausages
1 tbsp vegetable oil
12 onion, finely chopped
2 tbsp red wine vinegar
good dash of white wine
2 tsp Worcestershire sauce
3 tbsp tomato ketchup


1. Preheat your chargrill pan over a medium high heat until it is smoking hot.
2. Cook the potato in boiling salted water until soft. Mash until smooth with the butter and milk. Season to taste.
3. Make the sauce for the chargrilled sausages. Heat the butter in a saucepan and sauté the onion for 2-3 minutes. Add the red wine and the stock cube and simmer over a high heat until reduced by half.
4. Stir in the sugar and worcestershire sauce and season to taste if necessary.
5. Place four sausages onto the hot chargrill, reduce the heat and cook for 8-10 minutes until nicely marked and cooked through. Keep warm.
6. To make the kebabs, slice each sausage into four chunks and thread onto a wooden skewer. Heat a little oil in a saucepan wide enough to hold the skewers and sauté the onions with a little salt and pepper for 2-3 minutes.
7. Add the skewers and fry over a medium heat until the sausages are browned and cooked through. Remove the kebabs from the pan and keep warm.
8. Add the vinegar, Worcestershire sauce, wine and ketchup to the onions left in the kebab pan and stir well. Simmer for 1-2 minutes and season to taste.
9. Place the hot mash into a piping bag and pipe into a high pile in the centre of your warm serving dish. Arrange the kebabs to one side and drizzle with the sweet and sour sauce. Place the chargrilled sausages on the other side with the red wine sauce poured over them. Garnish with dill and serve at once.