Sausages with quick onion gravy

Sausages with quick onion gravy

  • 1
  • 2
  • 3
  • 4
  • 5
(23 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4
A simple idea for homemade gravy turns this family supper into something far more interesting

Nutrition and extra info

Nutrition: per serving

  • kcal400
  • fat29g
  • saturates9g
  • carbs21g
  • sugars11g
  • fibre3g
  • protein16g
  • salt2.39g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 onions, cut into thin wedges



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

  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 8 sausages
  • 300ml / ½ pint beef stock
  • 1 tbsp Worcestershire sauce
  • mashed potato and green beans, to serve



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…


  1. Heat oven to 220C/200C fan/gas 7. Put the onions into a roasting tray and drizzle with the vinegar and seasoning. Sit the sausages on top and roast for 30 mins, stirring halfway.

  2. Pour over the stock and Worcestershire sauce, return to the oven and cook for 10 mins more. Serve with the mash and green beans.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Jul, 2018
Just tried this recipe. I had to double the recipe for eight of us and it worked well. I added the extra water and cornflour that others suggested, which was fine, and also sliced onions thinly and cooked on hob for ten minutes first. One thing I did was add the soft dark brown sugar that is suggested for sticky onions in the bottom note, and added the stock just the same. I did not double the balsamic, just added an extra tablespoon of it as I did not want a tangy or acidic taste, (small children). It tasted lovely, a little sweeter but not too much. It went down a treat. It DID take longer to cook than suggested, but that also could be because I doubled the amount. Will make this again..I HATE frying sausages, which is why I went for this recipe in the first place. Everyone liked it. :)
Elliepooch's picture
29th Apr, 2018
Amazing! the best S&M we have ever had and we love sausage! (fnar!)
heatherjdw's picture
13th Feb, 2018
I slice the onions really thinly and pre cook on the hob for 10 mins with a lid on. Otherwise we discovered the onions were still a bit crunchy. Then followed the recipe as stated, like others added 400 mls of stock and some cornflour to thicken at end. It’s a regular on the menu now.
Lorenzo Maccheroni's picture
Lorenzo Maccheroni
8th Dec, 2017
Simple but excellent!
Adam Ryan
9th Sep, 2017
I cut the onions into thin slices, added some fresh thyme (at the stock stage) and doubled all of the stock ingredients. I then mixed in a couple of tablespoons of flour to the stock, to thicken the gravy during the last 10 minutes of cooking, and the dish was perfect, loved by all and I would make it again.
5th Feb, 2017
This is a very easy and cheap mesl to cook. I only used 3 onions and that was plenty. If you like them soft, cut more thinly too. I used around 400ml of stock and cooked it for a little longer. Great sausages although still undecided on the amount of vinigar used.
26th Feb, 2016
How tasty was this? Excellent recipe - will only ever cook sausages like this in future, enjoyed by all. Minimum washing up and maximum comfort food. I did add 400ml of stock as suggested and used a little cornflour to thicken the gravy. Top marks from us.
9th Feb, 2016
So quick and easy - love this recipe! I used 500ml lamb stock (I had run out of beef stock) and two tablespoons of flour to thicken it slightly. Will definitely make again.
2nd Feb, 2016
Excellent. Followed the suggestions below and used more stock and flour and threw in some chunky mushrooms half way into the cooking time.
luptonian's picture
2nd Feb, 2015
Great recipe, done it a few times now, also used white wine vinegar when didn't have balsamic and that came out great too. Won't do sausage and mash any other way now - plus really saves on washing up!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.