Heat the oil in a large skillet over medium-high heat. Place the sausages in the pan and cook, turning frequently, until they are evenly browned and thoroughly cooked. Cooking time will vary depending on the size of the sausages, but generally, it takes about 8 minutes. Once done, transfer them to a plate and set aside.

Check the amount of oil left in the skillet—you’ll need about 2 tablespoons to sauté the onions. If there’s less, add a bit of butter or additional oil.

Reduce the heat to medium and add the sliced onion and minced garlic. Stir frequently and cook for about 4 minutes or until the onion turns a rich golden brown, releasing its sweet, savory aroma.

Sprinkle the flour over the onions and stir well to coat them evenly. Continue cooking for about 2 minutes, stirring constantly to remove the raw flour taste while developing a deep, flavorful base for the gravy.

Slowly pour in about 3/4 cup of the beef broth, stirring continuously until the mixture forms a thick paste. Gradually add the remaining broth, whisking as needed to ensure a smooth, lump-free consistency.

Bring the mixture to a gentle simmer, stirring occasionally, for about 2 to 3 minutes until the gravy thickens to a silky consistency. Keep in mind that the gravy will continue to thicken slightly as it sits.

Stir in the salt and black pepper, then taste and adjust seasoning if necessary. Serve the sausages generously smothered in the rich onion gravy, alongside creamy mashed potatoes and a portion of peas. For a lower-carb alternative, swap the mashed potatoes for creamy cauliflower mash.