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

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.

Ingredients

Units Scale

Sausages

1 tbsp olive oil
8 sausages (see notes for sausage recommendations)

Onion Gravy

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)
1/2 tsp cracked black pepper
Salt, to taste

To Serve

Mashed potatoes (see notes for freezer-friendly recipe option)
Steamed greens (kale pictured, drizzled with olive oil)

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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.

Nutrition

Serving Size: 1 Serving
Calories: 450kcal
Sugar: 4g
Sodium: 950mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 15g
Cholesterol: 70mg