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Preheat oven to 190C fan. Put apples, potatoes and onions in large roasting tray, and drizzle over 1 tbsp olive oil and a pinch of salt black pepper, and stir gently (sausages are salty and will release oil when cooking so I don't add much salt / oil). Place on the bottom shelf of the oven for 20 mins.
Meanwhile, in a bowl, mix together the remaining olive oil with the honey balsamic vinegar, pomegranate molasses and mustard and leave to one side.
After 20 mins, take out tray, add the glaze to the apples and onions, gently stir, nestle the sausages, thyme and rosemary in the tray, gently coating them in the glaze.
Pop tray back in oven for another 20 mins, turning sausages and potatoes halfway through. Add the blended cornflour to the hot stock. After 20 mins, add stock mix to the tray (turning sausages again if necessary) and cook on middle shelf for another 7-10 mins until the stock bubbles and thickens. Serve with vegetables of your choice. A little extra gravy never goes amiss so you could always make up a little extra stock and cornflour mix to deglaze the tray before serving.