Ingredients (serves 2):
4 sausages of your choice (probably best with good quality pork sausages)
1/2 an onion (finely diced)
A handful of dried apricots cut into quarters
90ml of a Bordeaux red
100ml of vegetable stock
For the mash (although you probably have your own way of doing mash):
2 or 3 large Maris Piper potatoes (cubed)
50ml of milk
2 tsps of butter
Seasoning to taste
Now add the onion and dried apricots into the same pan as you cooked the sausages (add a tiny bit more oil if you need to but you probably won't need to) and fry them for around 5-7 mins at a medium heat to soften the onions and apricot. At this point add the red wine and the vegetable stock. Also add the sausages back into the pan and let the sauce reduce.
This will bring the sausages back up to temperature for serving and help them take on the flavours of the sauce. Reducing the sauce down will help burn off some of the alcohol in the red wine, but I'm guessing the alcohol may not be a problem for many.
So, John, you have to wait a few weeks but I hope you are happy with the Claret & Amber Bangers & Mash in honour of you and your team. Do you think Motherwell's hospitality team would be interested, or are there not enough pies in this recipe to appeal to them? Kidding. Honest...
For future reference, if Motherwell stay up next season it will still be same recipe I churn out.