Sausage and onion gravy
This slow cooked delicious dinner is so simple to make and is what I call, proper comfort food. This is a perfect dinner on a cold chilly night.
What’s best served these slow cooked sausages?
I like to serve them in a giant Yorkshire pudding, with mashed potato or green veg on the side, its absolutely delicious and very filling. You can also use any sized Yorkshire pudding, just pop everything on the side outside of the Yorkshire.
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.