Place the sausages into a roasting tin. Cook for 10 minutes in a pre-heated oven at 200°C. Turn the sausages and cook for a further five minutes, or until they have browned.
Add the sliced onions to the tin. Mix the Robertsons Master Blend for Braais Spicy Shisanyama, mustard, water and Knorr Vegetable Stock Pot together and pour over the sausages and the onions. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through.
Mix the softened margarine and flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm. Place the baking tray onto the stove top, add the flour and butter mix and whisk until combined. Stir over a medium-high heat for two - three minutes, or until the gravy has thickened slightly. Add the sausages back to the tray and warm through for one - two minutes.
For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash.
Heat the margarine and milk until the margarine has melted. Add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Set aside until ready to serve.
Cook the peas with the mint in a saucepan of boiling water for two - three minutes, or steam them for one - two minutes. Drain thoroughly and set aside.
Serve the sausages, mash and peas with the onion gravy spooned over.