Toulouse Sausages with Potato Purée and Onion Gravy

Ingredients

• 3 tsp grapeseed oil
• 8 Toulouse sausages (about 150gm each)
• 1 kg Sebago potatoes (about 4), peeled and quartered
• 60 ml pouring cream (¼ cup)
• 250 gm butter, diced, at room temperature
• 2 onions, thinly sliced
• 1 tsp thyme
• 1 tbsp plain flour
• 60 ml dry red wine (¼ cup)
• 350 ml brown chicken stock, or veal stock