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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!
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:
12 medium onions
1 tsp sugar
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.