Cumberland sausages with onion gravy
- Published: 14 Oct 22
- Updated: 18 Mar 24
Onions are integral to most of our favourite savoury dishes, but something special happens when they find themselves sitting alongside rich, salty pork sausages. In this sausage and onion gravy recipe, the onions are braised and simmered until soft, smoky and rich, imparting their wonderful flavours.
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Serves 4 -
Hands-on time 40 minutes, simmering time 1 hour, 20 minutes
Nutrition
- Calories
- 706kcals
- Fat
- 49.2g (19.7g saturated)
- Protein
- 27.7g
- Carbohydrates
- 34.6g (23.1g sugars)
- Fibre
- 7.1g
- Salt
- 2.4g
delicious. tips
You can make the onion gravy up to 3 days ahead – just keep it covered in the fridge (or freeze in a freezer bag, then defrost). Reheat gently.
Reducing stock to a thick gravy or sauce takes time – but it’s so much more flavourful than using a thickener such as flour. Reducing the stock even further so it’s intense and almost syrupy creates what’s known as a demi-glace. This can be kept in the freezer like a frozen liquid stock cube, then diluted with water to the desired consistency.