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Sausages with sticky onion gravy

Sausages with sticky onion gravy

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A classic British recipe, cooked to perfection

Nutrition:
NutrientUnit
kcal413
fat31g
saturates12g
carbs22g
sugars10g
fibre3g
protein14g
salt3.24g
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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

Basic sticky onions

  • 50g butter
  • 12 medium onion
  • 1 tsp sugar

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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Overall rating

A star rating of 4.6 out of 5.80 ratings
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