Peel and chop the potatoes into small cubes. Boil them for 15-20 minutes until tender.

Bring a pot of water to boil. Add the peas and cook for 5 minutes.

While the potatoes are cooking, cook the sausages in a frying pan over medium heat for 10-12 minutes, or until browned and cooked through. Remove from the pan and set aside.

Add the garlic and bacon lardons to the pan and cook for 5-6 minutes, stirring occasionally, until the bacon is browned and the vegetables are softened.

Add the mushrooms to the pan and cook for a further 3-4 minutes, until softened.

Pour in the red wine stock and beef stock and stir well. Bring to the boil, then reduce the heat and let simmer for 10-15 minutes, or until the sauce has thickened.

Mash the potatoes, add a dollop of butter and a splash of milk.

Serve the sausages on a bed of mash, topped with the mushroom gravy and add peas on the side.