Preheat oven to Gas Mark 4-5, 180C, 350F.
In a large heatproof casserole dish dry- fry 450g (1lb) chunky pork sausages for 4-5 minutes until browned. Add 2 red onions, sliced and fry for a further 2-3 minutes.
Mix together 150ml (¼pt) red wine or stock, 45ml (3tbsp) redcurrant jelly and 15ml (1tbsp) fresh thyme, chopped and pour over the sausages.
Cover and cook in the oven or on the hob for 25-30 minutes.
Once cooked remove the sausages from the dish and stir in 15ml (1tbsp) gravy granules to thicken the sauce.
Serve with a large pile of creamy mashed potatoes and lashings of onion gravy
Oven temperature: Gas mark 4-5, 180°C, 350°F