Sausages in Onion Gravy (Printable version)
Tender sausages in a golden onion gravy, perfect over creamy mashed potatoes for a hearty, satisfying meal.
# What You'll Need:
→ Sausages
01 - 8 pork sausages (or preferred variety)
02 - 1 tablespoon vegetable oil
→ Onion Gravy
03 - 2 large yellow onions, thinly sliced
04 - 2 tablespoons unsalted butter
05 - 2 cloves garlic, minced
06 - 2 tablespoons all-purpose flour
07 - 2 cups beef or chicken stock
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon Dijon mustard
10 - ½ teaspoon dried thyme
11 - Salt and freshly ground black pepper, to taste
→ To Serve
12 - Mashed potatoes
13 - Chopped fresh parsley
# How to Prepare:
01 - Heat vegetable oil in a large skillet over medium heat. Add sausages and cook for 10-12 minutes, turning occasionally until browned on all sides and cooked through. Remove from pan and set aside, keeping warm.
02 - Melt butter in the same pan. Add sliced onions and cook over medium-low heat for 12-15 minutes, stirring frequently until soft and golden brown.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the onions, stirring well to combine. Cook for 1-2 minutes to form a roux and remove raw flour taste.
05 - Gradually pour in stock while stirring constantly to prevent lumps. Add Worcestershire sauce, Dijon mustard, dried thyme, salt, and black pepper. Bring to a simmer.
06 - Simmer gravy for 3-5 minutes until thickened to desired consistency.
07 - Return sausages to the pan, nestling them into the gravy. Simmer gently for 5 minutes to heat through and blend flavors.
08 - Serve sausages and onion gravy hot over mashed potatoes. Garnish with chopped fresh parsley if desired.
# Expert advice:
01 -
- The gravy alone is worth making, it transforms everything it touches
- This is the kind of dinner that makes people ask whats for dinner tomorrow
02 -
- Rushing the onions is the biggest mistake, they need time to develop that sweet, deep flavor
- Letting the gravy simmer too long will make it too thick, it continues thickening off the heat
03 -
- Keep the heat low when caramelizing onions, high heat burns them instead of sweetening them
- Taste and adjust the seasoning before serving, the gravy should be boldly seasoned