A winter staple from my childhood. Mash peas are new to me but so colourful and flavoursome, I added mashed potatoes to get a few more carbs for the training in the following few days.
Bring a large saucepan of water to the boil. Add corn cob havles to a pan and cook for 4-5 minutes or until tender. Set aside.
Heat half of the olive oil in a large non-stick frying pan set over a medium-high heat. Add sausages to pan, Cook, turning occassionally for 5-6 minutes or until cooked through. Transfer sausages to a plate, cover loosely with tinfoil and set aside.
Add three-quarters of the onion to the same frying pan. Cook, stirring, for 5 minutes or until soft. Stir flour into onion, then stir in wine (if using), thyme and stock. Increase heat to high, bring to the boil then simmer for 5 minutes or until gravy is slightly thick.
Meanwhile, place a medium saucepan over a medium heat. Add remaining olive oil and heat. Add remaining sliced onion and cook, stirring, for 5 minutes or until soft.
Add frozen peas to saucepan with 1 cup water and bring to a boil. Simmer mixture, uncovered, for 3 minutes or until peas are tender. Blend onion-pea mixture nad mint a small food processor until smooth.
Divide pea purée among plates. Top each with 2 sausages, spoon onion gravy over sausages and serve with a corn cob.