Sausages... a few potatoes...

You can cook up sausages and potatoes and pile them on a plate.  But, you could try browning the sausages all over, then cover them with a few glasses of red wine, simmer for an hour, so the fat just melts adding a little stock as required.  Select thin, long potato variety, peel, slice and poach it for 12 minutes or until done, drain and add a little butter to glaze.  Remove the sausages and slice them.  Keep warm.  The sauce should be reducing and this is where you remove any grease off the top with a spoon.  Then, add a tablespoon of grainy mustard.   Dress with the sauce and a bit more mustard to the side if you like...