Bring back to the boil, then reduce the heat and cook for 15–20 minutes or until the potatoes are very tender. To make the gravy: Add the garlic, mushrooms and red pepper to the pan and cook gently for a few minutes until softened. Pour in the stock and wine and add the fruit jelly and 2 sprigs of thyme. Heat the milk in a small saucepan until hot, pour over the potatoes and mash until smooth. To serve, divide the mash among warmed plates and top with the sausages, vegetables and gravy (discarding the thyme sprigs).
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