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1. 01Cook the sausages.Heat oil in a wide skillet over medium heat. Add sausages and cook for 18–22 minutes, turning regularly, until browned and at least 160°F / 71°C inside, or follow the package timing if longer. Transfer to a warm plate and loosely cover.
2. 02Boil the potatoes.While the sausages cook, cover potatoes with cold lightly salted water. Bring to a boil and simmer for 15–20 minutes until very tender. Drain thoroughly and let steam escape for a minute.
3. 03Soften the onions.Leave a thin coating of sausage fat in the skillet and carefully pour off any excess. Add half the butter and the onions. Cook over medium-low heat for 15–20 minutes until soft and golden, stirring occasionally.
4. 04Make the gravy.Stir flour into the onions and cook for 1 minute. Gradually stir in stock, then add mustard, Worcestershire sauce, thyme, half the measured salt, and pepper. Simmer for 5–7 minutes until lightly thickened. Return the sausages and any plate juices to warm through.
5. 05Mash and serve.Mash potatoes with the remaining butter, remaining measured salt, and enough warm milk to make a smooth mash. Taste the mash and gravy before adding more salt. Divide among plates and top with sausages and onion gravy.

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