Name: Sausages with sticky onion gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 400g pack 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

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Sausages with sticky onion gravy

Sausages with sticky onion gravy

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.5 out of 5.89 ratingsRate

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A classic British recipe, cooked to perfection

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Ingredients

Nutrition

Units:

MetricUS

400g pack sausages
1 batch Basic sticky onions

(see recipe underneath)
1 tbsp plain flour
1 sprig thyme

leaves picked
400ml beef stock
splash Worcestershire sauce

Basic sticky onions

50g butter
12 medium onion
1 tsp sugar

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Nutrition: per serving

kcal413
fat31g
saturates12g
carbs22g
sugars10g
fibre3g
protein14g
salt3.24g

Method

step 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.
step 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.

RECIPE TIPS

KNOW-HOW

When onions are fried gently, they release natural sugars. These sugars caramelise, giving sticky softened onions their characteristic sweet flavour. Adding a teaspoon of sugar speeds up this process. If the onions fry too quickly or over a high heat, they may start to burn; a splash of water can help to prevent this.

Recipe from Good Food magazine, September 2006

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A star rating of 4.5 out of 5.89 ratings

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