Sausages with quick onion gravy

Sausages with quick onion gravy

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(34 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
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  • 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.

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Comments, questions and tips

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thomasbw's picture
4th Oct, 2018
So good! Makes a lovely rich gravy which is perfect to soak up with some mash. I did add a little flower towards the end to thicken it slightly but found the cooking times spot on. I served it with pesto mash and sugar snap peas which went with it beautifully.
2nd Oct, 2018
Made this for the first time tonight and I cut the onions very thin and sweated them for 10 mins on the hob as per suggestions in the comments on here. After 30 mins in the oven @200C though about half of them were burnt black. Managed to salvage the situation though and it ended up OK. Definitely one to do again but needs a bit of tweaking for me. I also used the water from the potatoes to thicken to make up the stock and the potato residue at the bottom is far nice than flour for thickening a gravy IMHO.
3rd Aug, 2018
Delicious. Made as recipe. When I make this again I will make much more gravy, it was so nice but just not enough.
14th May, 2019
Just tried this recipe. I had to double the recipe for eight of us and it worked well. I added the extra water (400mls, - doubled here), 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.


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