Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of Sausages served with homemade onion gravy, garnished with fresh herbs, and accompanied by mashed potatoes

Sausages with Homemade Onion Gravy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

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.

  • Total Time: 30 mins
  • Yield: 4 1x

Ingredients

Scale

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
  • 2 cups (500 ml) beef stock
  • 1 thyme sprig, leaves picked (optional)
  • 1 tsp Worcestershire sauce (see note 2)
  • ½ tsp cracked black pepper
  • Salt, to taste

TO SERVE

  • Mashed potatoes (see note 3)
  • Steamed greens (kale pictured, drizzled with olive oil)

Instructions

  1. 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.
  2. 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.
  3. Stir through the minced garlic for 30 seconds, then add the butter.
  4. Once the butter has melted, add the flour and stir to combine to create a paste. Cook for 1 minute.
  5. 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.
  6. 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 4).
  7. Return the sausages to the gravy and serve immediately with mashed potatoes and steamed greens.

Equipment

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. But you can use any sausages you like – beef, pork, chicken or even 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 – Try my Freezer-Friendly Mashed Potatoes recipe for extra quick weeknight dinners.

Note 4 – 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.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Main Course
  • Method: Stovetop, Pan
  • Cuisine: British

Find it online: https://simplehomeedit.com/recipe/sausages-with-homemade-onion-gravy/