- 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
- 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.
- 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.
- 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.