Ultimate Bangers and Mash

Peel the potatoes and carrots and cut both into small pieces. Cook the potatoes and carrots in salted water until tender. Finely chop the chives and set aside.

Preheat the oven to 100 °C convection. Sear the large sausages vigorously on both sides in a hot pan with olive oil. Meanwhile, slice the red onions into very thin rings. Place the coarse sausages in a roasting pan and keep them warm in the oven at 100 °C convection for 15 minutes.

Meanwhile, vigorously fry the onion rings in the pan. Only when the first roasted aromas have developed, deglaze the roasted onions with 200 ml of broth and then let them simmer for a few minutes to form an aromatic onion stock.