Sausages in Onion Gravy (Printable)
Juicy sausages in a rich, savory onion gravy. Classic British comfort 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
# How-To Steps:
01 - Heat the oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, for 10-12 minutes until browned on all sides and cooked through. Remove 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 minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle the flour over the onions and stir well, cooking for 1-2 minutes to form a roux and eliminate raw flour taste.
05 - Gradually pour in the stock, stirring constantly to prevent lumps. Add Worcestershire sauce, Dijon 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 to desired consistency.
07 - Return the sausages to the pan, nestling them into the gravy. Simmer gently for 5 minutes to heat through and allow flavors to meld.
08 - Serve the sausages and onion gravy hot over mashed potatoes. Garnish with chopped parsley if desired.
# Expert Advice:
01 -
- Uses simple ingredients you probably have in your kitchen right now
- The gravy thickens perfectly without any fancy techniques
- Freezes beautifully if you want to double the batch
02 -
- Do not rush the onion cooking stage, that is where all the flavor develops
- Always whisk the stock in slowly rather than dumping it all in at once
- The gravy will thicken more as it stands off the heat
03 -
- Use a mix of beef and chicken stock for extra depth
- Pat the sausages dry before cooking for better browning