Sausages with sticky onion gravy

A classic British recipe, cooked to perfection


6 Sausages

1 batch Basic sticky onions (see recipe underneath)

1 tbsp plain flour

1 sprig thyme , leaves picked

400ml beef stock

splash Worcestershire sauce

50g butter

12 medium onion

1 tsp sugar

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins


  1. 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.
  2. 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 to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.