Sausage and onion gravy

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This slow‑cooked, delicious dinner is so simple to make and exactly what I call proper comfort food — the perfect meal for a cold, chilly night. Sausage and onion gravy is one of those classics that never disappoints: juicy sausages simmering in a rich, caramelised onion gravy that’s full of savoury depth and ideal for pouring over mash, chips or Yorkshire puddings. It’s simple, hearty and incredibly satisfying.

Serving Suggestions for Sausage & Onion Gravy

  • Serve the sausages and gravy in a giant Yorkshire pudding — a proper showstopper and perfect for soaking up every drop
  • Creamy mashed potatoes — the classic pairing
  • Wholegrain mustard mash for extra warmth
  • Garlic mashed potatoes for richness
  • Garlic roasted new potatoes if you want something crisp
  • Tenderstem broccoli — steamed or roasted with lemon
  • Green beans with garlic butter or toasted almonds
  • Peas — buttered, minted, or stirred into the gravy
  • Honey‑roasted carrots or carrots & parsnips
  • Cabbage — buttered, braised, or sautéed
  • Creamy leeks with mustard — silky and savoury
  • Cheesy leek gratin — indulgent and bubbling
  • Braised red cabbage for sweetness and acidity
  • Crusty bread or buttered baguette to mop up the gravy
  • Apple sauce or sautéed apples — surprisingly perfect with sausages
  • Extra onion gravy on the side

Sausage and onion gravy

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Cook Time 4 hours 15 minutes
Course Main Course
Cuisine British
Servings 4 people

Equipment

  • Slow cooker

Ingredients
  

  • 1 tbsp vegetable oil
  • 8 Cumberland sausages
  • 2 small red onions, halved and sliced thinly
  • 2 tsp light muscovado sugar
  • 2 tbsp plain flour
  • 600 ml beef stock
  • 1 tbsp tomato puree
  • 1 bay leaf
  • salt and pepper for seasoning

Top tip

  • 4 shop bought giant yorkshire puddings

Instructions
 

  • Heat the oil in a frying pan, add the sausages and fry over a medium heat for 5 mins, turning until browned on all sides, but not cooked through.  Remove the sausages from the pan and transfer to the slow cooker.
  • Add the onions to the pan and fry over a medium heat for 5mins or until softened.  Add the sugar and fry, stirring for a few more mins. 
  • Stir in the flour, then gradually add the stock.  Add the tomato puree, bay leaf and salt and pepper, bring to the boil, stirring continuously.
  • Pour over the sausages, cover with the lid and cook on high for 4 hours.
  • Serve in a giant Yorkshire pudding with vegetables or mash potato.