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Char the peas over a flame until they have a nice colouring
Blend the peas with the neutral oil & salt
Strain through cheesecloth & sieve to extract the oil
In a pot on low heat, cook the onions, thyme & salt until soft and starting to colour
Add in the brown sugar & red wine vinegar, cook until jammy & rich in colour
Stir in the beef stock, soy or worcestershire sauce plus the dijon. Simmer until reduced by half
Turn off the heat & add in the cold butter cubes, one at a time, stirring consistently to emulsify the sauce until glossy & thick
Peel & roughly chop the potatoes
Boil potatoes in salted water until soft & fork tender. Drain
Pass through a rice masher & sieve so no lumps or bumps
Place back on the stove & stir through the milk until combined
Add the butter, half at a time, stirring vigorously until smooth
Stir in the cheese & season to taste
Brush the sausages with dijon mustard then seeded mustard
Fry sausages in olive oil until all sides are charred & golden
Plate up and serve with dijon & chives