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 (71)

lizleicester's picture

Found this dull and disappointing despite using lovely sausages and following the recipe...

vjackman1976's picture

This is a huge hit with my fiancé. I have made it several times for the freezer with new potatoes for when he needs a quick meal.

The onion gravy is delicious. I have used the same recipe with turkey sausages and it was very nice.

winnietherat's picture

Excellent! Used only 4 onions but kept the liquid amount the same and let it reduce a little. Will be a firm favourite

nomi92's picture

Easy and pretty quick, not too expensive either, so good for a student budget.

vjackman1976's picture

Very easy to make. I used brown sugar for the onions, didn't bother with the thyme. Works well with mash and peas or new potatoes.

wildrose9104's picture

Made this this evening, and turned out delicious. Whilst it's nice to have a red wine onion gravy, this was just as tasty. I decided to use dark muscovado sugar for the sticky onions and it added a really nice deep flavour.

SueChef1's picture

I must be the only one who struggled with this recipe -you must do step 2 first - I started by reading step one, put the onions in the sausage fat, then added the flour and the stock - and THEN realised that it is the already cooked & caramelised onions you needed to add to the dish.......... :(

dutes8080's picture

Made this way back and it is excellent. I now periodically do the onions in bulk and freeze. I think one month for consumption is a little conservative but it is quick and easy to make so storage is not an issue. Besides sausages it goes very well with home made Burgers - Yummee! Definitely comfort food of the highest order

neepur's picture

To be honest i didnt make the whole dish, just the gravy bit as i needed a gravy recipe to go with my roast chicken. Bet anything would taste great with this gravy! It was perfect.

sallywest30's picture

This was so yummy, deffinately bonfire night dish. I served this with rice and veg and it made a great tea.

caboroig's picture

Excellent quick supper. I don't particularly care for Worcester sauce but adding this made the onion gravy scummy!

gazwize's picture

This Gravy is also great with lambs liver

Just soak some sliced and trimmed lambs liver in some milk for a couple of hours in the fridge, drain and toss in some seasoned flour. Fry until "Just" cooked and pour on the lovely onion gravy. Serve it with grainy dijon mustard mash and some peas. mmmm!


gazwize's picture


But cook the gravy first and keep that warm, then cook the sausages and pour the gravy over them.


gazwize's picture


But cook the gravy first and keep that warm, then cook the sausages and pour the gravy over them.


stargazers's picture

My boyfriend loves sausages and really loved this recipe
- the onion gravy is so tasty!

sbelsey's picture

Delicious and so simple to make! Perfect when getting home from work.

danielquai's picture

yummy, I wouldn't do sausage and mash any other way now, and I always use the onion gravy with toad in the hole too. Really lovely recipe. I've varied the onions depending on how many I have and it is always good, you can't go wrong with this one.

owentt's picture

I used this recipe yesterday because the weather made us re-think the barbecue we had planned and the sausages needed to be used up. It was delicious. Even Fussy Son liked it and there is no finer accolade. I used lovely large Spanish onions and maybe it was those and reading a book on the cookery of Spain which makes me think about adding a glass of sherry to bring out even more sweetness. I might even experiment with adding apple too...

The onions took a bit longer than I thought and you must be patient to let them caramelise properly but it's the key to this dish.

I didn't bother with the flour and just let the mixture reduce in the pan while I cooked potatoes for mash. I'll definitely be using this recipe again.

jennyhw's picture

I too was really disappionted with this recipe it was very very sweet although I followed the recipe exactly.The only thing I can think is maybe I cooked the onions too slowly as they took much longer and didn't get brown or sticky!Anyone got any ideas.

paddyskeep's picture

I don't actually think you need to worry about quanities - just do twice as many onions as you would normally do as they reduce down to nothing. However, it is important to have the onions covered for a while before you add the sugar and that you uncover them once added. I have used these with the original sausage recipe, with liver and with chicken (just use chicken stock instead). I will never make onion gravy any other way in future.


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