Sausage With Onion Gravy Recipes

OVEN BAKED SAUSAGES WITH POTATOES, VEGETABLE AND GRAVY!

Steps:

• Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
• Place Vegetable ingredients in a large bowl. Toss well to coat.
• Add sausages and toss briefly.
• Transfer into roasting pan. Pan should be of a size so the vegetables are stacked about 2 deep - see photos and video. Rearrange sausages so they are on top.

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.

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)

COUNTRY SAUSAGE GRAVY

Steps:

• In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.
• Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme.
• Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.
• Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.

SAUSAGES IN ONION GRAVY

Steps:

• Boil sausages in large pan of water for 5 minutes; drain and peel off skin. Chop up sausages.
• Heat oil in a large fry pan and fry onion until soft and golden. Remove pan from heat and add flour. Stir slowly adding water until well combined. Return to heat and bring to boil, stirring. Add beef cubes, Worcestershire sauce, tomato sauce, salt and pepper; mix well.
• Reduce heat and add cooked sausages. Cover and simmer for 20 minutes.

ONION GRAVY

Steps:

• Finely slice the onions
• Melt butter in a large frying pan, and once melted, add the onions
• Fry the onions over a low heat for 5 minutes, until they are beginning to turn clear
• Add sugar to the onions, and continue to cook for a further 10 minutes, or until they are clear and beginning to brown
• Add the flour to the onions, and stir to coat the onions thoroughly
• Cook the flour for a minute
• Add thyme (dried or fresh leaves, whichever you have)
• Add beef stock, and bring the mixture to boil
• Once boiling, add Worcestershire sauce
• Continue to boil the gravy, stirring constantly until it reaches the thickness you like. If the gravy is too thick, add a little bit more water
• Serve and enjoy!

SAUSAGE AND MASH

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the sausages in a roasting tin and place in the preheated oven. Cook for 10 minutes then turn the sausages and cook for a further 5 minutes, or until they have a good colour on the outside.
• Add the sliced onions to the tin. Mix the dried herbs, mustard and stock together and pour over the sausages and onions. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through and the onion gravy thickened. Season to taste with salt and pepper.
• For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash.
• Heat the butter and milk until the butter has melted. Add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Set aside until ready to serve.
• Cook the peas in a saucepan of boiling water for 2-3 minutes, or steam them for 1-2 minutes. Drain thoroughly and set aside.
• For the sausages and onion gravy, mix the softened butter and plain flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm. Place the baking tray onto the hob, add the flour and butter mixture and whisk until combined. Stir over a medium-high heat for 2-3 minutes, or until the gravy has thickened slightly. Add the sausages back to the tray and warm through for 1-2 minutes.
• Serve the sausages, mash and peas with the onion gravy spooned over.

ACTIFRY SAUSAGES & ONION GRAVY

Steps:

• Place the sausages and oil into the Actifry and cook for 5 minutes (paddle in)
• Whilst the sausages are cooking - slice the onion into equal sized pieces
• After 5 minutes add the onions to the sausages in the Actifry and cook for a further 15 minutes
• Whilst the sausages and onions are cooking, mix together the beef stock cube, boiled water, Worcestershire sauce, thyme and gravy granules
• Once the 15 minute timer is done - check the sausages are cooked to your liking (if you like them browner, cook them a little longer)
• Then, once the sausages are browned to your liking, pour in the beef stock mixture
• Cook for 4 minutes - until the gravy has thickened - if the gravy isn't thick after 4 minutes, cook for longer, checking every 2 minutes
• Serve with your favourite sides

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.

BEST ONION GRAVY

Steps:

• Melt the butter in a saucepan over medium high heat. Add the sliced onions and sugar and cook for about 30 minutes until caramelized (deep golden). Add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes. Add the stock, mustard, salt, pepper and Worcestershire sauce, bring to a boil, reduce the heat to a low simmer and simmer, covered, for 20 minutes. Remove sprigs of herbs. Add the vinegar, whisk in the cornstarch and simmer another minute or two until thickened, whisking continuously. Add the cold butter and whisk until dissolved. Add salt and pepper to taste and more mustard if desired.

SAUSAGE WITH ONION GRAVY

Steps:

• 1. 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.
• 2. Remove sausages onto a plate. Turn heat down to medium.
• 3. You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
• 4. Add onion and garlic, cook until golden brown - around 4 minutes.
• 5. Add flour and mix through.
• 6. Add about ¾ cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined.
• 7. Simmer, stirring, until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it. Season with salt and pepper.
• 8. Serve sausages with plenty of gravy, with mashed potato and peas on the side.
• Note 1: You can use any sausages you want. I used beef in some of the photos and pork in the video. However, if you use low fat sausages, they will not drop as much juice and fat when cooking so the gravy will not be as tasty.
• Note 2: I like to add onion because it adds more flavour to the gravy and also fills it out! But it is optional - you can skip it if you want.
• Note 3: I really like making my gravy with beef rather than chicken broth because it has a more intense flavour and it gives the gravy a nicer deep brown colour. But you can use chicken if you prefer - the gravy will be a lighter colour.
• Note 4: Nutrition per serving, assuming 4 servings. I use very juicy, fatty pork sausages which accounts for 593 calories of the total shown below, so if you use leaner sausages, the calories per serving will be less!