Sausages in Onion Gravy (Print)

Juicy sausages in rich, savory onion gravy. A classic British comfort dish ready in 45 minutes.

# Ingredient list:

→ Sausages

01 - 8 pork sausages (or preferred variety)
02 - 1 tablespoon vegetable oil

→ Onion Gravy

03 - 2 large yellow onions, thinly sliced
04 - 2 tablespoons unsalted butter
05 - 2 cloves garlic, minced
06 - 2 tablespoons all-purpose flour
07 - 2 cups beef or chicken stock
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon Dijon mustard
10 - ½ teaspoon dried thyme (optional)
11 - Salt and freshly ground black pepper, to taste

→ To Serve (optional)

12 - Mashed potatoes
13 - Chopped fresh parsley

# Directions:

01 - Heat the oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, for 10-12 minutes until browned on all sides and cooked through. Remove sausages from the pan and set aside, keeping warm.
02 - In the same pan, melt the butter. Add the sliced onions and cook over medium-low heat for 12-15 minutes, stirring often, until soft and golden brown.
03 - Add the garlic and cook for 1 minute until fragrant.
04 - Sprinkle the flour over the onions and stir well, cooking for 1-2 minutes to make a roux.
05 - Gradually pour in the stock, stirring constantly to prevent lumps. Add Worcestershire sauce, mustard, thyme (if using), and season with salt and pepper.
06 - Bring the gravy to a simmer and cook for 3-5 minutes until thickened.
07 - Return the sausages to the pan, nestling them into the gravy. Simmer gently for 5 minutes to heat through and blend flavors.
08 - Serve the sausages and onion gravy hot over mashed potatoes. Garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • The gravy develops this incredible depth from slowly caramelized onions that most people rush through but honestly makes the whole thing sing
  • Its one of those deceptively simple dishes that makes everyone think you spent hours at the stove when really it was mostly hands-off simmering
  • The leftover gravy alone is worth making double because youll want to put it on everything tomorrow
02 -
  • The onions need proper time to caramelize because rushed pale onions make a thin, watery gravy that tastes like disappointment
  • Let the gravy simmer for those few minutes after thickening because raw flour tastes exactly like what it is and nobody wants that
  • The sausages will continue cooking slightly when you return them to the gravy so pull them from the first pan when theyre just barely done
03 -
  • Use the widest pan you own so the onions have room to caramelize properly instead of steaming in their own moisture
  • Taste and adjust the seasoning after the gravy has thickened because flavors concentrate as it reduces

Go back