Cumberland Sausage in Gravy

A favourite dish. Pricked pork sausage with sage, cooked in a large flat pan for twenty minutes at a medium heat. Drizzled with some sunflower oil. The sausages were turned regularly until they browned, and then were cooked with julienned onion under glass for another fifteen minutes at a low heat.

I made up the gravy (in this case with gravy granules and some pork stock) in a measuring jug, and added hot water (it doesn't need to be boiling).

The gravy was added to the pan and the sausages were stirred around. Cook for another twenty-five minutes under glass, moving the sausages around occasionally.

Served with a dressing of freshly ground black pepper.