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Heat oil in a large pan over medium/medium high heat. Cook sausages, 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. If yours are super thick, you might want to finish them in a 180C/350F oven.
Remove sausages onto a plate, loosely cover with foil to keep warm. Turn heat down to medium.
You need around 2 tbsp oil left in the skillet, if you’re short, add a bit of butter. Add onion and garlic, cook until golden brown - around 4 minutes. Add flour and mix through.
Add half the beef stock and mix into the onion so it becomes a “sludge”. Then add remaining beef broth and mix until the “sludge” dissolves into the stock, and the dark soy* if using.
Simmer, stirring, until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it. Stir in salt and pepper, then taste and add more if needed (sausages differ in saltiness). Serve sausages with plenty of gravy, with mashed potato and peas on the side.