Ingredients

Step by step

1. Boil the potatoes for 15-20 minutes. Drain, return to the pan, cover and allow to steam dry (off the heat).
2. Fry the sausages in the olive oil in a deep, lidded sauté pan, turning, until golden. Remove to a plate. Add the onion and rosemary to the pan, cover and cook gently until soft. Stir in the vinegar, cook briefly then add the flour; cook for 1 minute, stirring. Gradually add the stock, stirring, and bring to the boil. Return the sausages to the pan; simmer, uncovered, for 5 minutes until cooked.
3. Meanwhile, preheat the grill to high and grill the bacon for 5 minutes. Cook the kale in boiling salted water for 3 minutes. Drain; squeeze out any excess water.
   Tip

   Add a couple of teaspoons of redcurrant jelly to your gravy to enrich the flavour.
4. Chop the bacon. Mash the potatoes with a pinch of salt, add the crème fraîche or butter and mash until smooth; fold in the kale and bacon, and season.
5. Serve the mash topped with the bangers and red onion gravy.