Sausages with sticky onion gravy

Sausages with sticky onion gravy

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(55 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, questions and tips

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23rd Nov, 2014
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
17th Jun, 2014
Glad I read this.... just got 12 onions out. Thanks!
28th Sep, 2012
Really yummy. Beats plain old boring sausage & mash any day. Served with mash & the sweet carrot pure off here. All went together nicely. Will be a regular meal!!!!
27th Aug, 2012
lovely onion gravy - will be bearing this recipe in mind whenever we have sausages in future! Delicious. I don't understand why so many other people commenting have had trouble interpreting this recipe. Yes, it hasn't been written in the most logical chronological order. But the moral of the story is, folks, READ THE INSTRUCTIONS FOR ANY RECIPE ALL THE WAY THROUGH BEFORE STARTING!!!
15th Aug, 2012
Found this dull and disappointing despite using lovely sausages and following the recipe...
25th Jul, 2012
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.
17th Jul, 2012
Excellent! Used only 4 onions but kept the liquid amount the same and let it reduce a little. Will be a firm favourite
6th Jun, 2012
Easy and pretty quick, not too expensive either, so good for a student budget.
7th Apr, 2012
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.
1st Apr, 2012
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.


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