Lancashire Cheese Sausages With Onion Gravy Recipes

SAUSAGES WITH STICKY ONION GRAVY

Steps:

• 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.

BANGERS & MASH (SAUSAGE WITH ONION GRAVY)

Steps:

• Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes.
• Remove sausages onto a plate. Turn heat down to medium.
• 2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
• Saute onion and garlic: Add onion and garlic, cook until golden brown - around 4 minutes.
• Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
• Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.
• Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it.
• Season: Add salt and pepper. Stir, taste, then add more salt if you want.
• Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option - Creamy Cauliflower Mash)

SAUSAGES WITH QUICK ONION GRAVY

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the onions into a roasting tray and drizzle with the vinegar and seasoning. Sit the sausages on top and roast for 30 mins, stirring halfway.
• Pour over the stock and Worcestershire sauce, return to the oven and cook for 10 mins more. Serve with the mash and green beans.

SAUSAGE AND ONION GRAVY

Steps:

• Meanwhile, heat the oil and fry the onions on a medium-heat for about 10 minutes until they are softened.
• Add the balsamic vinegar and red wine and continue to cook for 3-4 minutes.
• Blend the Thyme with the stock and flour and add to the pan with the redcurrant jelly.
• Bring to the boil and simmer for 2-3 minutes or until thickened and glossy.
• Serve the sausages with the gravy and creamy mashed potato.
• Grill or bake the sausages, until cooked through.

CLASSIC YORKSHIRES WITH ONION GRAVY AND SAUSAGES

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Stretch the bacon lengthways using the back of a knife, then halve widthways and wrap a piece around the middle of each sausage. Put in a roasting tin with a drizzle of oil and cook for 25 minutes, turning. Keep warm in a parcel of foil.
• Meanwhile, make the gravy. Heat a glug of oil in a pan over a medium-high heat and cook the onion with a pinch of salt for 10 minutes. Turn the heat to low and to cook for 20 minutes more or until caramelised.
• Stir the butter into the onion, then add the 1 tbsp flour and cook for a minute. Gradually stir in the stock, then turn up the heat to bring up to a simmer. Cook for 10 minutes until thickened, stirring now and then. Stir in the redcurrant jelly and Henderson's relish; season to taste. Keep warm over a low heat.
• For the yorkshire pudding batter, sift the 225g flour and baking powder into a large mixing bowl, then make a well in the centre. Add the eggs, then pour in the milk. Use a balloon whisk to mix to a smooth batter (you should see a few bubbles start to appear on the surface). Season, then whisk in the herbs and mustard. Set aside (see Make Ahead).
• Divide the 4 tbsp oil among the 12 holes of the tin and heat in the oven for 5 minutes. Once the oil is smoking hot, carefully pour the batter evenly into the holes. Bake for 15-20 minutes until puffed and golden brown. Serve the yorkshires with the sausages and gravy.

LANCASHIRE CHEESE SAUSAGES WITH ONION GRAVY

Steps:

• Place all the sausage ingredients except the oil in a large bowl, season well, and mix it all up with your hands. When you taste it, overseason it by about 15 per cent, so it's a bit more salty and peppery than you'd normally have - the mixture loses some of its power as it chills and cooks. Chill the mixture for two hours.
• Meanwhile, make the gravy. Heat a little oil in a pan and fry the onions, garlic and sugar over a low heat until golden. Sprinkle on the flour and cook for 3-4 minutes. Add the gravy browning and stock and bring to the boil. Season, then simmer for at least 20 minutes.
• Mould the chilled sausage mix into sausage shapes - you should get about twelve decent bangers out of it, depending how big you like your sausage.
• You can either shallow-fry the sausages in a little oil or deep-fry them in a lot of oil; I think the deep-fry method brings the best out of the flavour and texture. Fry them for about five minutes until golden, then drain well on some kitchen paper and serve with the gravy.
• This fabulous grub is great with mashed potato (try it with the addition of wholegrain mustard), with a salad or in a bun smothered in ketchup, onions and mustard and served with chips.

SLOW COOKER SAUSAGES IN ONION GRAVY RECIPE

Steps:

• Quickly brown the sausages in a frypan over high heat.
• In a slow cooker, add the onions and place the sausages on top. Add the beef stock, garlic, and Worcestershire sauce.
• Cook on low for 6 hours.
• Remove the sausages from the slow cooker.
• Mix the cornstarch and water until well combined. Once done, pour into the slow cooker, stir slightly, and season to taste.
• Add the sausages back to the slow cooker and cook on high for 30 minutes or until thickened.
• Serve & Enjoy.

SAUSAGE VEGETABLE & GRAVY BAKE

Steps:

• Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a baking dish deep enough to hold the vegetables and sausage. My 7 by 10 inch dish is the perfect size.
• Whisk together all of the ingredients for the gravy. Pour this into the baking dish.
• Toss the prepared vegetables in a bowl together with the oil, herbs, garlic and some seasoning. Pour them into the baking dish with the gravy. You will have lots peeking over top. This is perfect as they will caramelise a bit. Top with the sausages.
• Bake in the preheated oven for 35 minutes. Flip the sausages over and return to the oven and bake for a further half an hour at which time the vegetables should be cooked through and the sausages will be golden brown and cooked through.
• Divide the vegetables and sausages between two plates and spoon some gravy over top of each.