Sausages in Onion Gravy (Printable version)
Tender sausages in a rich, savory onion gravy - the ultimate British comfort food ready in under an hour.
# What You'll Need:
→ Sausages
01 - 8 pork sausages (or preferred variety)
02 - 1 tablespoon vegetable oil
→ Onion Gravy
03 - 2 large yellow onions, thinly sliced
04 - 2 tablespoons unsalted butter
05 - 2 cloves garlic, minced
06 - 2 tablespoons all-purpose flour
07 - 2 cups beef or chicken stock
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon dried thyme (optional)
11 - Salt and freshly ground black pepper, to taste
→ To Serve (optional)
12 - Mashed potatoes
13 - Chopped fresh parsley
# Directions:
01 - Heat vegetable oil in a large skillet over medium heat. Add sausages and cook, turning occasionally, for 10-12 minutes until browned on all sides and fully cooked. Remove from pan and keep warm.
02 - Melt butter in the same pan. Add sliced onions and cook over medium-low heat for 12-15 minutes, stirring frequently, until softened and golden brown.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the onions, stirring well to combine. Cook for 1-2 minutes to eliminate raw flour taste and form a roux base.
05 - Gradually pour in stock while stirring constantly to prevent lumps. Add Worcestershire sauce, Dijon mustard, thyme if using, and season with salt and pepper.
06 - Bring gravy to a simmer and cook for 3-5 minutes until slightly thickened and coating the back of a spoon.
07 - Return sausages to the pan, nestling them into the gravy. Simmer gently for 5 minutes to heat through and allow flavors to meld.
08 - Serve hot over creamy mashed potatoes. Garnish with fresh chopped parsley if desired.
# Expert advice:
01 -
- The gravy transforms basic sausages into something that feels like it came from a proper British pub
- Everything happens in one pan, meaning maximum flavor and minimum washing up
02 -
- Rushing the onions is the biggest mistake you can make with this recipe, let them turn deep golden brown for proper flavor
- The gravy will continue to thicken as it stands off the heat, so dont reduce it too much
03 -
- Make a double batch of the gravy base and freeze half for a head start next time
- Adding a splash of balsamic vinegar to the onions while they cook deepens the color and flavor