Preheat the oven to a 180 C fan.
In an oven-proof wide base saucepan, warm 1 tbsp of olive oil and fry pan the sausages for 10 minutes, turning them regularly to ensure homogenous coloration and searing.
Take them out and sauté the onions in the fat of the sausages, adding a splash of water to scrape off the juices.
Let the onions soften and brown for 10 minutes. Stir in the honey and mustard and let it bubble up for 3 minutes.
Place the apple wedges in a wreath, sprinkle the bay leaves and thyme springs, lay the sausages, drizzle the cider, bring to a simmer, then put the lid on and place the saucepan in the oven for 30 minutes. Take off the lid and cook for 30 further minutes.
Serve along with delicious potatoes gratin.