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Sausages with Onion Gravy
A classic British recipe, mastered to perfection.
Ingredients
- 1 Pack of Supreme Sausages ( we recommend the Pork, Apple and Cider OR Wild Boar and Apple)
- 1 batch Basic sticky onions (see recipe below)
- 1 tbsp plain flour
- 1 sprig of Thyme, leaves picked
- 400ml beef stock
- splash Worcestershire sauce
- 50g butter
- 12 medium onion
- 1 tsp sugar
Serves 4
Prep 10 mins
Cook 20 mins
- Fry sausages for 15 mins or until browned, then remove from pan and keep warm. Heat onions in same pan, then add flour, stirring for 1 min. Add thyme, then gradually add stock. Bring to boil then simmer for 5 mins until smooth. Add Worcestershire sauce, season and serve with sausages.
- For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches. Keep in the fridge for up to 5 days or freeze for couple of months.
