Sausages in Onion Gravy (Print Version)
Tender sausages in a rich, golden onion gravy ready in 45 minutes.
# 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 - ½ 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 the oil in a large skillet or frying pan over medium heat. Add the sausages and cook, turning occasionally, for 10-12 minutes until browned on all sides and cooked through. Remove sausages from the pan and set aside, keeping warm.
02 - In the same pan, melt the butter. Add the sliced onions and cook over medium-low heat for 12-15 minutes, stirring often, until soft and golden brown.
03 - Add the garlic and cook for 1 minute until fragrant.
04 - Sprinkle the flour over the onions and stir well, cooking for 1-2 minutes to make a roux.
05 - Gradually pour in the stock, stirring constantly to prevent lumps. Add Worcestershire sauce, mustard, thyme (if using), and season with salt and pepper.
06 - Bring the gravy to a simmer and cook for 3-5 minutes until thickened.
07 - Return the sausages to the pan, nestling them into the gravy. Simmer gently for 5 minutes to heat through and blend flavors.
08 - Serve the sausages and onion gravy hot over mashed potatoes. Garnish with chopped parsley if desired.
# Expert Tips:
01 -
- The onion gravy alone is worth keeping in your back pocket for other dishes
- Everything happens in one pan, leaving you with minimal washing up
02 -
- Don't rush the onions, they need time to caramelize properly or the gravy will taste sharp and underdeveloped
- Always pour the stock in slowly while whisking or stirring vigorously to prevent lumpy gravy
03 -
- Deglaze the pan with a splash of the stock after removing sausages to capture all those browned bits
- Warm your serving plates in the oven so everything stays piping hot at the table