Traditional Lincolnshire Pork & Sage Sausages with Onion Gravy

Fry or grill traditional Lincolnshire sausages (noted for their strong sage flavor).

For the gravy: Sauté onion slices slowly in butter until dark and caramelized.

Stir in a spoonful of flour, then gradually add beef stock while whisking to create a thick gravy.

Season with a dash of Worcestershire sauce and plenty of black pepper.

Place the cooked sausages into the gravy for a few minutes.

Serve alongside a giant mound of creamy mashed potatoes.