Sausages with sticky onion gravy
By Good Food
Contains pork – recipe is for non-Muslims only
A classic British recipe, cooked to perfection
- Prep:10 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 413
- fat 31g
- saturates 12g
- carbs 22g
- sugars 10g
- fibre 3g
- protein 14g
- salt 3.24g
Ingredients
- 400g pack 14oz sausages
- 1 batch Basic sticky onions (see recipe underneath)
- 1 tbsp plain flour
- 1 sprig thyme, leaves picked
- 400ml beef stock
- splash Worcestershire sauce
- 50g butter
- 12 medium onion
- 1 tsp sugar
Tip
Know-howWhen 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.
Method
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.
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.
