Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes.

Remove sausages onto a plate. Turn heat down to medium.

2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter.

Saute onion and garlic: Add onion and garlic, cook until golden brown - around 4 minutes.

Cook off flour 1 minute: Add flour and mix through. Then cook, stirring constantly for 1 minute.

Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth. Add dark soy, if using.

Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it.

Season: Add salt and pepper. Stir, taste, then add more salt if you want.

Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option - Creamy Cauliflower Mash)