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Heat 1 tbsp beef dripping. Break sausage into bite-size pieces; brown and caramelise on all sides. Remove.
Add remaining dripping, onions, and a generous pinch of salt. Cook until softened. Deglaze with a splash of stock if needed.
Add washed, drained potatoes and another generous pinch of salt. Stir to coat. Add stock, cover, and simmer, stirring occasionally.
When potatoes are knife-tender but holding their shape, return sausage and add gravy. Simmer to desired consistency.
Serve with pickled beetroot, pickled onions, or oatcakes.