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Preheat the oven to 200ºC, gas mark 6. Heat the oil in a large ovenproof frying pan over a medium-high heat.
Fry the sausages for 7-8 minutes, turning often, until they're browned. Lift out of the pan and set aside.
Add the onions and apple to the pan, season, then turn the heat to high. Fry for 6-7 minutes until taking on some colour, then stir in the stock, mustard, honey and thyme.
Nestle the sausages back into the pan, scatter over some freshly ground black pepper and roast for 20 minutes until cooked through, there is no pink meat remaining and the juices run clear.
Remove the pan from the oven and discard the thyme sprigs. Serve with mashed potato, polenta or lentils, if liked.