Begin by heating a wide non-stick pan over medium heat and add olive oil. Once shimmering, add the sausages, browning on all sides for 6-8 minutes. Remove and let rest.

In the same pan, retain 1 tablespoon of the sausage fat. Add onions with a pinch of salt; cook for 3-4 minutes until softened.

Add minced garlic to onions and stir for 30 seconds. Then add butter, stirring until melted.

Sprinkle flour over the mixture and quickly stir to form a roux; cook for 1 minute.

Gradually pour in beef stock while whisking to avoid lumps. Stir in Worcestershire sauce, thyme, and black pepper. Let simmer for 2-3 minutes.

Once thickened, taste and adjust seasoning. Return sausages to the gravy and warm through for 2 minutes.

Serve hot over mashed potatoes, garnished with steamed greens.