Description
A classic and comforting recipe featuring juicy sausages smothered in a rich homemade onion gravy, served with creamy mashed potatoes and steamed greens. This dish combines caramelized onions, garlic, and a savory roux-based gravy to elevate simple sausages into a satisfying meal perfect for any day of the week.
Ingredients
Scale
Sausages and Cooking
- 1 tbsp olive oil
- 8 sausages (pork or beef, your preference)
Gravy
- 2 large onions, finely sliced
- 1 tsp freshly minced garlic
- 2 tbsp unsalted butter
- 3 tbsp plain (all-purpose) flour
- 2 cups (500 ml) beef stock
- 1 thyme sprig, leaves picked (optional)
- 1 tsp Worcestershire sauce (or soy sauce as substitute)
- ½ tsp cracked black pepper
- Salt, to taste
Serving Suggestions
- Mashed potatoes (see notes for a quick, freezer-friendly recipe)
- Steamed greens such as kale, drizzled with olive oil
Instructions
- Cook the Sausages: Heat the olive oil in a large, deep frying pan over medium heat. Add the sausages and cook, turning frequently, for 6–8 minutes until browned on all sides and fully cooked through. Remove the sausages from the pan and set aside.
- Sauté the Onions: Spoon out any excess oil from the pan, leaving about 1 tablespoon. Add the sliced onions and cook for 3–4 minutes, stirring occasionally, until softened and beginning to caramelize.
- Add Garlic and Butter: Stir in the minced garlic and cook for 30 seconds until fragrant. Then, add the butter. Once the butter has melted, stir to combine with the onions and garlic.
- Create a Roux: Add the plain flour to the onion mixture and stir well to create a paste (roux). Let it cook for about 1 minute to eliminate any raw flour taste while stirring continuously.
- Make the Gravy: Gradually pour in half of the beef stock, whisking constantly to prevent lumps. Add the remaining stock while continuing to whisk and bring the mixture to a gentle simmer.
- Season and Thicken: Add the thyme leaves if using, Worcestershire sauce, black pepper, and salt to taste. Simmer the gravy for 2–3 minutes, stirring often until thickened. Adjust thickness by adding more water or stock to thin or simmering longer to thicken.
- Combine and Serve: Return the cooked sausages to the pan with the gravy, allowing them to warm through. Serve the sausages and onion gravy immediately with creamy mashed potatoes and steamed greens for a hearty and delicious meal.
Notes
- For a vegetarian option, substitute sausages with plant-based sausages and use vegetable stock instead of beef stock.
- Worcestershire sauce can be substituted with soy sauce or tamari for a gluten-free version.
- Mashed potatoes can be made ahead and frozen for convenience; reheat before serving.
- If the gravy thickens too much, add a splash of water or extra stock to achieve desired consistency.
- Use a heavy-bottomed frying pan to prevent burning and ensure even cooking.
