Heat your oven to 190C/375F and cook your sausages for 25 mins. Slice into 2cm thick pieces when out the oven.
Heat a little olive oil in a saucepan. Add the onion and cook on a medium-low heat until totally soft and starting to caramelise, about 10 mins. Add the garlic and cook for 1 min.
Add your single cream to the pan and bring to a simmer. Stir through your parmesan, mustard, lemon zest, basil, salt and pepper, then your cooked linguine, Richmond Chicken Sausage slices and broccoli as well as 120ml of the pasta cooking water.