Step 1Bring a large saucepan of water to the boil. Add corn cob halves to pan and cook for 4–5 minutes or until tender. Set aside.
Step 2Heat half of the olive oil in a large non-stick frying pan set over a medium–high heat. Add sausages to pan. Cook, turning occasionally, for 5-6 minutes or until cooked through. Transfer sausages to a plate, cover loosely with tinfoil and set aside.
Step 3Add three-quarters of the onion to the same frying pan. Cook, stirring, for 5 minutes or until soft. Stir flour into onion, then stir in wine (if using), thyme and stock. Increase heat to high, bring to the boil then simmer for 5 minutes or until gravy is slightly thick.
Step 4Meanwhile, place a medium saucepan over a medium heat. Add remaining olive oil and heat. Add remaining sliced onion and cook, stirring, for 5 minutes or until soft.
Step 5Add frozen peas to saucepan with 1 cup water and bring to the boil. Simmer mixture, uncovered, for 3 minutes or until peas are tender. Blend onion–pea mixture and mint in a small food processor until smooth.
Step 6Divide pea purée among plates. Top each with 2 sausages, spoon onion gravy over sausages and serve with a corn cob.