Brown sausages: Heat oil in large skillet over medium-high heat. Add sausages, then born sausages in 8-10 minutes until well browned. Remove and keep warm on a plate.
Sauté onions: Add onions to the pan and cook over medium heat for 5-10 minutes, until very soft and golden. Add garlic and cook for 2 more minutes.
Make gravy: Stir flour into pan with onions, then pour in the red wine (or extra broth), scraping any browned bits off the bottom of the pan. Slowly pour in beef broth and Worcestershire sauce while stirring constantly to remove any lumps (use a whisk if needed). Add thyme, then bring to a boil one, reduce the heat to a simmer and cook until slightly thickened.
Finish: Return sausages to pan with gravy, toss a few times and simmer until heated through. Check for seasoning and add salt and pepper as needed. Serve with mashed potatoes and peas.
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