Sausage and onion gravy
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.
What’s best served these slow cooked sausages?
I love serving them in a giant Yorkshire pudding, with mash or green veg on the side. It’s so delicious and really filling. You can use any size Yorkshire pudding too — just pile everything on the side if it won’t all fit in.
Sausage and onion gravy
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.