Ah... gravy. I don't like packet gravy, but sausage patties don't give me any juices. So here is my patent short cut gravy for sausages.
In the pan that you have cooked the sausages in (pop them in the oven for the moment to keep warm) shake a little flour - with the patties it will use up the last of the flour you have patted them in - into the residual fat, stir it round to make a roux, Add some water from either the potatoes or the greens, a bit of cider or wine if you have some around, and stir until nice and smooth. Add a good slug of Worcester Sauce, a shake of chicken stock powder (Essential Cuisine is the best IMHO) and a heaped teaspoon of grainy mustard. A little bit of gravy browning improves the colour I think.
Pour all over dinner.