Peel the onions and cut into wedges.

Core the apples (do not peel) and cut into wedges.

Heat 1 tablespoon of the oil over medium heat in a large frying pan.

Add the sausages and fry for 5 to 7 minutes, turning often.

Add the onion wedges and continue to fry, stirring occasionally, until everything is taking on a nice golden colour.

Pour in the remaining tablespoon of vegetable oil.

Add the apple wedges and continue to cook, still stirring occasionally but carefully so they don't break up.

Meanwhile, stir the cranberry sauce and mustard into the hot stock.

Add 1¼ cups stock to the sausages, onions and apples in the frying pan.

Bring to the boil and let the sauce bubble for a few minutes so that it becomes syrupy.

If the sauce reduces too much, add a bit more stock. Otherwise, lower the heat and continue to cook until the sausages are done, with no pink remaining inside.

Serve 2 or 3 sausages each along with mashed potatoes and vegetables.