Onion gravy for sausages recipe

By Lizzie Kamenetzky

  1. Makes enough for 6
  2. Takes 5 minutes to make and 20 minutes to cook
  3. Rating

Some foods are just meant to be paired, like cheese and toast and, of course, sausages and onion gravy. Here's the definitive recipe.

tried and tested
Onion gravy for sausages


  1. Fat and juices from cooked sausages
  2. 2 red onions, finely sliced
  3. 1 garlic clove, crushed
  4. 2 fresh thyme sprigs
  5. 1 tbsp plain flour
  6. 1 glass red wine
  7. 300-400ml chicken stock
  8. 1 tbsp balsamic vinegar


  1. 1. Put the cooked sausages on a heated plate and cover to keep warm. Pour the fat and juices from the tin into a jug and allow to settle and separate. Spoon 2 tbsp of the fat back into the tin. Discard the remaining fat, so that you are left with just the pan juices.
  2. 2. Place the roasting tin over a medium heat, add the onions and cook for 10 minutes, scraping all the sausagey goodness from the bottom of the tin. Add the garlic and thyme and cook for a further 5 minutes until the onions are really soft.
  3. 3. Stir in the flour, cook for 2 minutes, then add the red wine and bubble for a few minutes, until reduced by half. Add the stock gradually, stirring continually until you have a nice, thick gravy. Check the seasoning, add the balsamic vinegar and serve with the sausages and mash.

Chef's tip

See our How To make gravy feature for tips.


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