Sausages with Homemade Onion Gravy
Servings: 4
Calories: 866kcal
Sausages with Homemade Onion Gravy is the ultimate comfort meal, perfect for busy weeknights. It combines juicy sausages with a rich onion gravy and is on the table in less than 20 minutes.
Ingredients
SAUSAGES
- 1 tbsp olive oil
- 8 sausages (see note 1)
ONION GRAVY
- 2 large onions, finely sliced
- 1 tsp freshly minced garlic
- 2 tbsp unsalted butter
- 3 tbsp plain (all-purpose) flour
- 500 ml beef stock
- 1 thyme sprig, leaves picked (optional)
- 1 tsp Worcestershire sauce (see note 2)
- ½ tsp freshly cracked black pepper
- Sea salt flakes, to taste
TO SERVE
- Freezer-friendly Mashed Potatoes
- Steamed greens (kale pictured), drizzled with olive oil
Instructions
- Cook the sausages – Heat the olive oil in a large, deep, heavy-based frying pan over medium heat. Add the sausages and cook, turning frequently, for 6–8 minutes or until browned on all sides and cooked through. Remove the sausages from the pan and set aside.
- Cook the gravy – Spoon out any excess oil from the pan, leaving at least 1 tablespoon. Add the onion and cook for 3–4 minutes, stirring occasionally, until softened.
- Stir through the minced garlic for 30 seconds, then add the butter.
- Once the butter has melted, add the flour and stir to combine to create a paste. Cook for 1 minute.
- Add half of the beef stock. Use a whisk to stir continuously to avoid lumps. Add the remaining beef stock, continuing to whisk, and bring the mixture to a simmer.
- Add the thyme leaves (if using), Worcestershire sauce, black pepper and salt to taste. Simmer for 2–3 minutes to thicken (if your gravy is too thick or too thin, see note 3).
- Finish and serve – Return the sausages to the gravy and serve immediately with mashed potatoes and steamed greens.
Notes
Note 1 – Chunky pork sausages, such as Cumberland (pictured) – if you can find them – have a robust flavour (with sage and parsley) and a meaty texture, which works well. I particularly like using plain, good-quality beef sausages or beef sausages flavoured with seasonings like pepper, oregano, garlic, parsley or caramelised onion. But you can use any sausages you like – even chicken or plant-based. Try and opt for good-quality sausages without excessive additives and fillers = better flavour and texture!
Note 2 – You can substitute Worcestershire sauce with soy sauce, tamari or a splash of balsamic vinegar to give the gravy a deeper flavour.
Note 3 – Gravy too thick: Add a splash of water from the kettle or some beef stock, 1 tablespoon at a time, until you have reached your desired consistency. Gravy too thin: increase the heat to medium–high, continue simmering, stirring frequently to stop the gravy burning. Simmer, stirring for 2–3 minutes or until the gravy is at your desired consistency. The gravy will also thicken as it cools.
Make Ahead
Slice the onions up to 24 hours prior to preparing this recipe. Store refrigerated in an airtight container.Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the sausages and gravy together in a deep, heavy-based frying pan over medium heat until warmed through, or in the microwave. Add a splash of water or beef stock to loosen the gravy, if needed. Not suitable to freeze.Nutrition Facts
Sausages with Homemade Onion Gravy
Amount per Serving
Calories
866
% Daily Value*
Fat
73
g
112
%
Saturated Fat
25
g
156
%
Trans Fat
1
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
32
g
Cholesterol
183
mg
61
%
Sodium
1722
mg
75
%
Potassium
906
mg
26
%
Carbohydrates
13
g
4
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
38
g
76
%
Vitamin A
422
IU
8
%
Vitamin C
6
mg
7
%
Calcium
52
mg
5
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
