Sausages with sticky onion gravy

Sausages with sticky onion gravy

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(53 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
A classic British recipe, cooked to perfection

Nutrition and extra info


  • kcal413
  • fat31g
  • saturates12g
  • carbs22g
  • sugars10g
  • fibre3g
  • protein14g
  • salt3.24g
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  • 400g pack 14oz sausages
  • 1 batch Basic sticky onions (see recipe underneath)



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp plain flour
  • 1 sprig thyme, leaves picked


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 400ml beef stock
  • splash Worcestershire sauce

Basic sticky onions

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 12 medium onion



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…


  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.

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Comments (73)

Pumpkinlover's picture

Used shallots from the garden instead of onions and they needed no sugar, they were wonderfully sweet after a very low cook for 30 mins

Annabellenolan's picture

Love this recipe, so delicious.

To speed things up and avoid making the batch of onions I just cut the ingredients in 3.

I also chucked the sausages into the same pan as the onions straight after adding the sugar and let it all cook together before continuing with the rest of the recipe.

Worked perfectly and took less than 40 minutes in total.

bkecky's picture

A complete winner - loved the gravy but it is quite time consuming making the onions. Worth the wait though!

leighweight24's picture

Am I being completely dense or does this recipe make NO sense? Everyone one is saying to do step 2 first, but in order to do step 2 you need to be adding the onions from step 1? So surely you would do step 1 first?
I'm pretty sure it shouldn't be this difficult!

ladyruskin's picture

The onions added in step one are made in step two (if that makes sense). Not very clear but i assume it's because the onions make 3 batches so you don't always have to make them to follow the recipe.

Cakeordeath7's picture

Decent basic gravy. Added some wholegrain mustard, cider vinegar (goes amazingly with pork sausages) and a splash of red wine to give it more depth. Have the onions on a really low heat or otherwise they blacken before turning really sweet.

CailinLondon's picture

Tasty gravy

mavrakakis's picture

Makes boring gravy a thing is the past!

am_kirkham's picture

Delicious! Easy to prepare

busyjs's picture

easy and tasty! only used 2 large onions though, more than enough for 3 kids,+ 2 adults.

Frantic Flapjack's picture

The basic sticky onions are for 3 batches as it says in Step 2, so if you're making for 4 people, divide the Basic Sticky Onions part of the recipe by 3, ie - use 4 onions. Makes a really good gravy but use a good quality beef stock and not too much muscovado sugar as it becomes too sweet.

suzieq1601's picture

So so tasty, & I agree on the onion:sugar ratio comments - I used 4 large onions & needed a good couple tbsp sugar. But gorgeous all the same!

Dash's picture

Used three onions and it made enough for 6 people. Recipe needs amending really, do step 2 first!

bobmarchant's picture

Lovely - did mine with mustard mash

ayeishaa's picture

This looks delicious, will try it soon!

I am 15 and have just started my own food blog it would really help me if you looked at my blog and commented or told people you know about it. Thanks x

christelstripe's picture

It is a tasty recipe.
39 reviews and nobody spotted the typo? The recipe calls for 12 onions!!!!
I believe that should read 1-2 onions!

Deus's picture

12 onions is correct, it says it makes 600g which is 3 batches (one batch is for 4 people per the recipe instructions), therefore this makes enough for 12 people. The recipe does need to be re-written as you need to do part 2 before part 1 which adds confusion. I used 2 small onions and adjusted measures accordingly and got enough for 2 portions.

emilyhaines89's picture

Glad I read this.... just got 12 onions out. Thanks!


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