Heat oil in a frying pan.
Add sausages and cook over a medium-low heat to brown on all sides - don't bother about even colour, real food isn't supposed to look like a painting.
Set sausages aside.
Add onion to the pan juices and cook slowly to brown, about 10-15 minutes.
Add mustard, sherry and seasoning and return sausages to the pan.
Cover (if you don't have a lid, use a piece of foil) and cook over a medium heat for about 10 minutes.
Shake pan from time to time to avoid any bits burning.
Drain and mash with oil and milk. Flavour with mustard and season to taste.
Serve with wilted spinach, beetroot leaves or frozen peas and a good dollop of beetroot chutney.
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