Can I use vegetarian sausages for this recipe?

Absolutely! Plant-based sausages work wonderfully in this recipe. Just adjust the cooking time according to package instructions, as they typically cook faster than meat sausages. Use vegetable stock instead of beef stock for the gravy to keep the dish completely vegetarian.

My gravy has lumps - how can I fix it?

If you end up with lumps in your gravy, don't worry! Pour the gravy through a fine-mesh sieve, pushing through with a spoon, or blend it briefly with an immersion blender. To prevent lumps next time, make sure to create a smooth roux before adding stock, and whisk continuously as you add the liquid.

Can I make the gravy ahead of time?

Yes! The onion gravy can be made up to 2 days ahead and stored in the refrigerator. When ready to serve, reheat gently while cooking fresh sausages. You may need to add a splash of stock or water when reheating if the gravy has thickened too much.

What's the best way to ensure my sausages don't split while cooking?

Cook sausages over medium heat rather than high heat, and avoid pricking them before cooking. Turn them frequently to ensure even cooking, and they'll be less likely to split and lose their juices. If using frozen sausages, always thaw them completely before cooking.

Sausages with Homemade Onion Gravy Recipe

Name: Sausages with Homemade Onion Gravy Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: British
Ingredients: 1 tbsp olive oil; 8 sausages (see notes for sausage recommendations); 2 large onions, finely sliced; 1 tsp freshly minced garlic; 2 tbsp unsalted butter; 3 tbsp plain (all-purpose) flour; 2 cups (500 ml) beef stock; 1 sprig thyme, leaves picked (optional); 1 tsp Worcestershire sauce (see notes for substitutes); ½ tsp cracked black pepper; Salt, to taste; Mashed potatoes (see notes for freezer-friendly recipe option); Steamed greens (kale pictured, drizzled with olive oil)

This incredibly satisfying Sausages with Homemade Onion Gravy is comfort food at its finest. In just 30 minutes, you can create a restaurant-quality dish with perfectly cooked sausages swimming in a rich, savory onion gravy. Served alongside creamy mashed potatoes and vibrant greens, this classic dish transforms ordinary sausages into a memorable meal that’s perfect for busy weeknights when you need something hearty and delicious with minimal fuss.

Why You’ll Love This Recipe

Quick and Satisfying: From pan to plate in just 30 minutes, making it perfect for those evenings when you want something substantial without spending hours in the kitchen.
Restaurant-Quality Gravy: The homemade onion gravy elevates this dish from simple to spectacular. It’s silky, rich, and packed with flavor that you simply can’t get from packet mixes.
Versatile: Works with any type of sausage – pork, beef, chicken, or plant-based – making it adaptable to everyone’s preferences and dietary needs.
Budget-Friendly: Creates a hearty, filling meal using affordable ingredients that likely already live in your pantry.

Ingredients You’ll Need

Sausages: Cumberland or chunky pork sausages deliver robust flavor with hints of sage and parsley, but any good-quality sausages will work beautifully. The key is choosing sausages with minimal fillers for the best flavor and texture.
Onions: The star of the gravy, providing natural sweetness that balances the savory elements. Slice them finely for quicker cooking and better texture in the finished gravy.
Garlic: Adds depth and warmth to the gravy without overpowering the other flavors.
Butter: Creates richness and helps form the roux that thickens your gravy to silky perfection.
Flour: Works with butter to create a roux that thickens the gravy to the perfect consistency.
Beef Stock: Forms the liquid base of your gravy, providing deep, meaty flavor. Choose good-quality stock for the best results.
Thyme: Optional but recommended for adding a subtle herbaceous note that complements the sausages beautifully.
Worcestershire Sauce: Adds that magical umami depth that makes the gravy taste like it’s been simmering for hours instead of minutes.
Seasonings: Simple black pepper and salt balance and enhance all the other flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Wine-Enriched Gravy: Add a splash of red wine before the beef stock for a more complex flavor profile.
Herbed Sausages: Use herb-infused sausages like rosemary and garlic, then match the herbs in your gravy for a cohesive flavor.
Spicy Twist: Add a pinch of chili flakes or smoked paprika to the gravy for a subtle heat.
Mushroom Addition: Sauté sliced mushrooms with the onions for an earthier gravy that’s even more substantial.

How to Make Sausages with Homemade Onion Gravy

Step 1: Cook the Sausages

Heat olive oil in a large, deep pan over medium heat. Add sausages and cook for 6-8 minutes, turning frequently until browned on all sides and cooked through. Remove sausages from the pan and set aside.

Step 2: Prepare the Onion Base

Spoon out excess oil, leaving about a tablespoon in the pan. Add sliced onions and cook for 3-4 minutes until softened, stirring occasionally to ensure even cooking. The onions should become translucent but not brown.

Step 3: Build Flavor

Stir in the minced garlic and cook for just 30 seconds until fragrant. Add butter and allow it to melt completely, creating a rich base for your gravy.

Step 4: Create the Roux

Add flour to the pan and stir to create a paste with the butter and onion mixture. Cook for 1 minute to remove the raw flour taste. This brief cooking period is crucial for developing flavor without risking a lumpy gravy.

Step 5: Add Liquid

Pour in half the beef stock, whisking continuously to prevent lumps. Once smooth, add the remaining stock while continuing to whisk. Bring the mixture to a gentle simmer, watching as it begins to thicken.

Step 6: Season the Gravy

Add thyme leaves (if using), Worcestershire sauce, black pepper, and salt to taste. Simmer for 2-3 minutes until the gravy reaches your desired thickness. The sauce should coat the back of a spoon but still flow smoothly.

Step 7: Finish the Dish

Return the sausages to the pan, allowing them to warm through in the gravy. Serve immediately with mashed potatoes and steamed greens for a complete meal.

Pro Tips for Making the Recipe

Don’t Rush the Onions: While this is a quick recipe, giving your onions those full 3-4 minutes to soften properly will reward you with better flavor.
Perfect Thickness: The gravy should coat the back of a spoon but still be pourable. If it’s too thick, add hot water or stock a tablespoon at a time. If too thin, simmer a bit longer to reduce.
Sausage Selection: The quality of your sausages makes a huge difference. Choose ones with high meat content and natural casings for the best texture and flavor.
Fond is Flavor: Don’t clean the pan after cooking the sausages – those browned bits are pure flavor for your gravy!

How to Serve

Classic Pairings

Serve with creamy mashed potatoes that act as the perfect vehicle for soaking up the delicious gravy. Add steamed greens like kale, spinach, or broccoli drizzled with olive oil for color, texture, and nutritional balance.

Alternative Sides

Try serving over buttery egg noodles, creamy polenta, or even a bed of cauliflower mash for a lower-carb option. Roasted root vegetables also make an excellent accompaniment.

Presentation

For a more rustic presentation, serve family-style with the sausages and gravy in the center and sides in separate dishes. For individual plating, create a bed of mashed potatoes, place sausages on top, drizzle with gravy, and arrange greens on the side.

Make Ahead and Storage

Storing Leftovers

Store any leftover sausages and gravy in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight as they meld together.

Freezing

This dish freezes surprisingly well. Cool completely, then freeze in a sealed container for up to 3 months. Freeze the gravy separately from any leftover mashed potatoes for best results.

Reheating

Reheat the sausages and gravy in a covered saucepan over low heat, adding a splash of water or stock if the gravy has thickened too much. Alternatively, microwave on medium power, stirring occasionally until heated through.

FAQs

Can I use vegetarian sausages for this recipe?

Absolutely! Plant-based sausages work wonderfully in this recipe. Just adjust the cooking time according to package instructions, as they typically cook faster than meat sausages. Use vegetable stock instead of beef stock for the gravy to keep the dish completely vegetarian.
My gravy has lumps – how can I fix it?

If you end up with lumps in your gravy, don’t worry! Pour the gravy through a fine-mesh sieve, pushing through with a spoon, or blend it briefly with an immersion blender. To prevent lumps next time, make sure to create a smooth roux before adding stock, and whisk continuously as you add the liquid.
Can I make the gravy ahead of time?

Yes! The onion gravy can be made up to 2 days ahead and stored in the refrigerator. When ready to serve, reheat gently while cooking fresh sausages. You may need to add a splash of stock or water when reheating if the gravy has thickened too much.
What’s the best way to ensure my sausages don’t split while cooking?

Cook sausages over medium heat rather than high heat, and avoid pricking them before cooking. Turn them frequently to ensure even cooking, and they’ll be less likely to split and lose their juices. If using frozen sausages, always thaw them completely before cooking.

Final Thoughts

This Sausages with Homemade Onion Gravy recipe transforms humble ingredients into a comforting, satisfying meal that feels like a warm hug at the end of a long day. There’s something magical about the combination of savory sausages and rich, silky gravy that makes this dish a guaranteed hit with everyone at the table. Give it a try next time you need a quick but impressive dinner – you’ll be amazed at how something so simple can taste so extraordinary!

Sausages with Homemade Onion Gravy Recipe

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Author: Lisa
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main-course
Method: Stovetop
Cuisine: British

Print Recipe

Description

This comforting dish of sausages with homemade onion gravy is a hearty and flavorful classic that’s perfect for any meal. Juicy, browned sausages are smothered in a rich onion gravy made from scratch with butter, beef stock, and a hint of Worcestershire sauce. Pair it with creamy mashed potatoes and steamed greens for a family-favorite dinner that’s as satisfying as it is simple to prepare.

Instructions

Cook the Sausages:
Heat the olive oil in a large, deep frying pan over medium heat. Add the sausages and cook, turning them frequently, for 6–8 minutes or until browned on all sides and cooked through. Remove the sausages from the pan and set them aside.
Sauté the Onions:
Spoon out any excess oil from the pan, leaving about 1 tablespoon behind. Add the sliced onions and sauté for 3–4 minutes, stirring occasionally, until they become softened and slightly golden.
Add Garlic and Butter:
Stir the minced garlic into the onions and cook for about 30 seconds. Add the butter to the pan. Once melted, stir well to coat the onions and garlic.
Prepare the Gravy Base:
Sprinkle the flour into the pan, stirring it thoroughly to form a paste. Let the flour cook for 1 minute to remove the raw taste.
Add Beef Stock:
Gradually add half of the beef stock, whisking continuously to avoid lumps. Pour in the remaining beef stock while continuing to whisk. Bring the mixture to a simmer.
Season and Thicken the Gravy:
Stir in the thyme leaves (if using), Worcestershire sauce, cracked black pepper, and salt to taste. Simmer the gravy for 2–3 minutes or until it thickens to your desired consistency. Adjust by adding more beef stock or water if too thick, or simmering longer if too thin (see notes).
Combine and Serve:
Return the sausages to the pan, coating them in the onion gravy. Serve immediately with mashed potatoes and steamed greens for a complete meal.

Notes

Opt for chunky pork sausages like Cumberland for a robust flavor or choose beef, chicken, or plant-based sausages as preferred. Always opt for good-quality sausages free from excessive additives.
Substitute Worcestershire sauce with soy sauce, tamari, or balsamic vinegar to enhance the gravy’s depth of flavor.
For a time-saving option, use freezer-friendly mashed potatoes to speed up weeknight dinners.
If the onion gravy becomes too thick, add a splash of water or beef stock, 1 tablespoon at a time, to thin it out. If too thin, simmer over medium-high heat, stirring frequently until thickened.