Sausage and onion gravy
Sausage and onion gravy with golden sausages in a deep, glossy onion‑rich sauce, creating a warm, comforting dish that looks hearty, homely and perfect for weeknight dinners
Equipment
- frying pan
- 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.