Sausages With Onion Cider Gravy Recipes

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.

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.

SAUSAGES WITH ONION & CIDER GRAVY

Steps:

• To cook sausages, preheat oven to 400 degrees. Place them on a large baking pan with a little oil and bake for around 45 minutes, turning occasionally. Peel, halve, and slice the onions into very thin half moons. Heat the oil in a wide saucepan, add the onions and cook slowly for about 10 minutes until they are very soft. Peel, core and finely chop the apple and add to the onion, stirring around for another 5 minutes. Turn up the heat and add the sugar, cooking over a high flame for 3 minutes. It doesn't really matter whether you choose light or dark sugar, but dark will give a warmer color. Stir in the mustard powder and flour and stir while you let the flour cook a little. Take the pan off the heat briefly as, still stirring, you pour in the hot stock and cider, then bring back to a boil, stirring all the time. The meat stock doesn't matter, but I prefer beef. Simmer the gravy gently for about 30 minutes; it will thicken the apple and the apple should melt into the sauce.