Cumberland Sausage in Gravy with Chervil

Cumberland sausage is a favourite dish, though I've noticed the level of herbs diminishing in the actual sausages over the past ten years.

The sausages were fried in a skillet for twenty minutes or so at a medium to high heat, in a drizzle of sunflower oil, and turned frequently.I prepared the onions and the gravy in a separate pan, cooking the onions first, before adding the pork stock, water, and the gravy granules.

The gravy was added to the pan of sausages, and allowed to simmer under glass for another twenty minutes. The herbs were added last (sage, chervil) 

Served with boiled potato pieces.