My mum and I have eaten so many plates of sausages and apple gravy over the years! And this week I decided to resurrect them. Not quite according to the recipe (an old Women's Weekly one) but in the spirit.
So - brown some good pork sausages (these are nice outdoor-reared, 98% meat ones seasoned with nutmeg and coriander) and add a sliced onion to the pan. When the onion goes floppy and is beginning to brown add a sliced apple and 1/2 cup of apple juice. When the apple is softening (this was a Bramley and turned to lovely sour fluff moments after the picture was taken) thicken the juices with a little cornflour let down in some soy sauce. Easy, comforting and tasty.