Instructions

1. Place bulk pork sausage in a mixing bowl. Add salt, freshly ground black pepper and seasonings, such as sage or cayenne pepper. Mix the sausage and herbs thoroughly.

2. Pour a small amount of vegetable oil or butter into a skillet. Cook the sausage patties over medium heat for eight to 12 minutes or until the sausage is browned. Flip the sausage at least once during the cooking time to be sure both sides cook evenly.

3. Insert an instant-read meat thermometer into the thickest part of the sausage. Be sure the thermometer registers at least 160 degrees Fahrenheit. If the patties or sausages are thin, hold the sausage with tongs and insert the thermometer sideways into the meat.

4. Transfer the cooked sausage patties to a plate. Keep the sausage warm while you prepare the gravy.

5. Slice an onion and place it in the pan. Heat the slices until they are hot throughout, and then stir in plain, all-purpose flour, which thickens the gravy.

6. Stir the flour and onion mixture for about a minute, and then add beef stock and a sprig of fresh thyme. Bring the mixture to a boil, and then reduce the heat and let the gravy simmer for about five minutes. Add a small amount of Worcestershire sauce to taste.

7. Serve the gravy with the hot sausages.