Bangers and Mash, chickpea

Chop the onion heat the grilled Sausage in a pan when hot set aside.

Add tablespoon butter to pan and melt. Add onions and saut till soft.

Add broth and wine reduce by half add salt and pepper. Add sausage back to pan.

Add Milk to a pot and heat add mustard powder, salt and pepper to taste.

When hot but not boiling add chickpeas and mash. Add butter stirring to mix well.

Add mash to a plate with the bangers and cover with the gravy.

Serve I hope you enjoy! Note this gravy isn't thick.