1. Peel and boil the potatoes, drain when cooked and return to heat and dry slightly, then mash. Add butter, cream and seasoning.
2. Prick the sausages with a fork.
3. Lightly oil and place on a grill tray. Grill until cooked, turning frequently so all of the sausage becomes an even colour
4. Peel and slice the onions, sauté (shallow fry) until brown, add the vinegar and reduce, add the Veal jus. Season.
5. Place a portion of potato in a shallow pasta bowl or on a plate. Place the cooked sausages on top.
6. Pour onion gravy over sausages and serve.