Pork sausage with fennel sauce and creamy mash

For Creamy potato mash, put potato in a large saucepan and cover with cold water. Bring to a boil on high heat. Boil for 15-20 minutes or until potato is tender. Drain well. Return the same pan on low with butter and cream until warmed. Add potato and mash until very smooth. Season. Cover, set aside.

Meanwhile, heat half of the oil in a large frying pan on medium. Cook sausages, turning, for 5 minutes or until browned all over. Transfer to a plate.

Heat remaining oil in same pan on medium. Cook onion and fennel, stirring occasionally, for 15 minutes or until fennel is tender. Add garlic. Cook for 30 seconds or until fragrant. Add wine. Simmer for 1-2 minutes until reduced by half. Stir in stock.

Return sausages to pan. Increase heat to high and bring to a simmer. Reduce heat to medium, simmer, turning sausages occasionally, for 5-8 minutes or until sausages are cooked through and sauce has reduced slightly. Stir in gravy powder. Cook for 2-3 minutes or until it thickens slightly.

Serve sausages and sauce with mash and green beans. Sprinkle sausages with reserved fennel fronds.