These sausage and mash cupcakes should solve the problem...
Step 1: Prepare your cakes
Take a sharp knife, and slice the skin up the side of each sausage. Then you can peel them open and get the sweet sweet meat out of the insides.
As a bonus, you get a pile of skins which you can use to totally gross out your housemates.
Press the meat into silicone cupcake cases (roughly one sausage worth per case), and use your thumb to push a hole in the top of each one.
Bake at 180C/350F for 15 minutes or until cooked through. Food hygiene FTW!
They'll shrink a bit, but don't worry. And you'll need to turn each one upside down over the sink for a minute to pour out the gross sausage oil. Sorry.
Step 2: Filling
To create this, fry up some chopped red onions in a little oil for a few minutes on a low-medium heat. When they are soft, splash in a third of a cup of red wine (if you like, you can leave it out) and turn the heat up to boil off the alcohol. Then add a half cup of water and enough gravy powder (I used Bisto granules) to thicken it up.
Spoon into the holes in the top of your sausagecakes.