Sausages with sticky onion gravy

Sausages with sticky onion gravy

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(55 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
A classic British recipe, cooked to perfection

Nutrition and extra info

Nutrition:

  • kcal413
  • fat31g
  • saturates12g
  • carbs22g
  • sugars10g
  • fibre3g
  • protein14g
  • salt3.24g
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Ingredients

  • 400g pack 14oz sausages
  • 1 batch Basic sticky onions (see recipe underneath)
    Onion

    Onion

    un-yun

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

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

    Thyme

    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

    Butter

    butt-err

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

  • 12 medium onion
    Onion

    Onion

    un-yun

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

  • 1 tsp sugar
    Sugar

    Sugar

    shuh-ga

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

Method

  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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SueChef1
17th Nov, 2011
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
5th Nov, 2011
5.05
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
2nd Nov, 2011
5.05
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
26th Oct, 2011
5.05
This was so yummy, deffinately bonfire night dish. I served this with rice and veg and it made a great tea.
caboroig
20th Oct, 2011
Excellent quick supper. I don't particularly care for Worcester sauce but adding this made the onion gravy scummy!
gazwize
13th Oct, 2011
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! Wize
gazwize
13th Oct, 2011
Lovely But cook the gravy first and keep that warm, then cook the sausages and pour the gravy over them. Wize
gazwize
13th Oct, 2011
Lovely But cook the gravy first and keep that warm, then cook the sausages and pour the gravy over them. Wize
stargazers
3rd Aug, 2011
5.05
My boyfriend loves sausages and really loved this recipe - the onion gravy is so tasty!
sbelsey
28th Jul, 2011
5.05
Delicious and so simple to make! Perfect when getting home from work.

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