1kg Maris Anchor potatoes, scrubbed
6 garlic cloves
250 ml milk
150 gm butter, coarsely chopped
180 gm Cantal, coarsely grated

3 tsp grapeseed oil
8 Toulouse sausages (about 150gm each)

2 onions, thinly sliced
1 tsp thyme
1 tbsp plain flour
60 ml dry red wine
350 ml brown chicken stock, or veal stock

Combine potatoes and garlic in a large saucepan, cover with cold salted water and cook over medium heat until tender (35–45 minutes), then drain and return to saucepan to steam until dry (1–2 minutes).

Meanwhile, heat milk and butter in a small saucepan over low heat until just below a simmer (3–4 minutes), keep warm.

When cool enough to handle, peel potatoes and pass through a moulis or ricer with garlic into a clean saucepan.
Add milk mixture in a thin, steady stream, stirring continuously with a wooden spoon until smooth and incorporated.
Return to low heat and add cheese a little at a time, stirring continuously until mixture is smooth and elastic (10–15 minutes).

Heat oil in a large frying pan over medium-high heat, add sausages and fry, turning occasionally, until browned and cooked through (10–12 minutes).
Transfer to a warm plate, cover with foil and keep warm in an oven.

For onion gravy, add onion to the pan the sausages were cooked in and fry over medium-high heat, stirring occasionally, until golden (15–17 minutes).
Stir in thyme and season to taste.
Add flour and stir until it cooks out (5 minutes), then add red wine, stirring until combined and smooth.
Gradually add stock, stirring well between additions, then bring to a simmer.

To serve, scoop potato purée onto plates and top with sausages and gravy.