Traditional Recipe

Collect pan juices

After cooking sausages and vegetables, pour the pan juices (fat and browned bits) through a fine-mesh strainer into a measuring cup. Let stand briefly so fat separates. Skim off and reserve up to 1 tablespoon of fat for flavor; discard excess fat or reserve separately if desired. You should have about 1 cup total of strained juices and fond; if you have less, top up with stock to equal 1 cup.

Place a medium saucepan over medium heat. Add the reserved 1 tablespoon fat (or 1 tablespoon neutral oil) to the pan. Add the minced onion and sauté until translucent and beginning to brown at edges, about 3–4 minutes. Add the minced garlic and thyme; cook 30–45 seconds until fragrant.

Pour in the strained pan juices and 1 cup stock (and the optional 1/4 cup wine if using). Scrape the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Bring the mixture to a gentle simmer.

Make a slurry

Whisk together the potato starch (or cornstarch) and 3 tablespoons cold water in a small bowl until fully dissolved and free of lumps.

With the pan liquid at a gentle simmer, slowly pour the starch slurry into the simmering liquid in a steady stream while whisking continuously to prevent lumps. Continue to simmer and whisk for 1–2 minutes until the gravy thickens and becomes glossy. If the gravy becomes too thick, whisk in small amounts of hot stock or water, 1 tablespoon at a time, until you reach the desired consistency. If it's too thin, mix another 1/2 tablespoon starch with 1 tablespoon cold water and whisk in, then simmer briefly.

Taste the gravy and season with freshly ground black pepper and salt to taste. Remember that the pan juices and stock may already be salty; adjust gradually.

If using, whisk in 1 tablespoon cold unsalted butter off heat to add shine and a rounder mouthfeel. Stir in the chopped parsley for a fresh finish.

Keep the gravy warm over very low heat, stirring occasionally, until ready to serve. If cooled, reheat gently and whisk to recombine.