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Sausages With Sticky Onion Gravy

Sausages With Sticky Onion Gravy

A classic British recipe, cooked to perfection that goes really well with a bit of mash.

You could spice things up a bit by adding some Wholegrain mustard to the mix for that extra kick. Tastes amazing and is so easy to make!


400g pack pork 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 onions

1 tsp sugar


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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.