Onion gravy for sausages

  • for 6 people
  • Takes 5 minutes to make and 20 minutes to cook
  • Easy
Some foods are just meant to be paired, like cheese and toast and, of course, sausages and onion gravy. Here's the definitive recipe.

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


  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. 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. 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.
  • See our How To make gravy feature for tips.

From March 2009

Main Ingredients:

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