Sausages in Onion Gravy (Print View)
Tender pork sausages in a rich, golden onion gravy with herbs and mustard. A hearty British classic ready in under an hour.
# What You'll Need:
→ Sausages
01 - 8 pork sausages (or Cumberland, bratwurst, or preferred variety)
02 - 1 tablespoon vegetable oil
→ Onion Gravy
03 - 2 large yellow onions, thinly sliced
04 - 2 tablespoons unsalted butter
05 - 2 cloves garlic, minced
06 - 2 tablespoons all-purpose flour
07 - 2 cups beef or chicken stock
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon Dijon mustard
10 - ½ teaspoon dried thyme (optional)
11 - Salt and freshly ground black pepper, to taste
→ To Serve (Optional)
12 - Creamy mashed potatoes
13 - Chopped fresh parsley for garnish
# How to Make:
01 - Heat vegetable oil in a large skillet over medium heat. Add sausages and cook, turning occasionally, for 10-12 minutes until browned on all sides and cooked through. Remove from pan and set aside, keeping warm.
02 - In the same pan, melt butter over medium-low heat. Add sliced onions and cook for 12-15 minutes, stirring frequently, until soft and golden brown.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the onions, stirring well to combine. Cook for 1-2 minutes to form a roux and eliminate raw flour taste.
05 - Gradually pour in stock while stirring constantly to prevent lumps. Add Worcestershire sauce, Dijon mustard, thyme if using, and season with salt and pepper.
06 - Bring gravy to a simmer and cook for 3-5 minutes until slightly thickened and smooth.
07 - Return sausages to the pan, nestling them into the gravy. Simmer gently for 5 minutes to heat through and allow flavors to meld.
08 - Serve hot over creamy mashed potatoes. Garnish with chopped fresh parsley if desired.
# Expert Suggestions:
01 -
- The gravy alone is worth making—thick, glossy, and packed with deep savory flavor that clings to everything it touches
- It's deceptively simple but tastes like something that simmered all day, making you look like a kitchen wizard with minimal effort
02 -
- Don't crowd the pan when browning sausages or they'll steam instead of sear—work in batches if your pan is small
- The gravy will thicken as it cools, so if it seems slightly thin while simmering, don't panic and don't over-thicken it
03 -
- Start your onions while you brown the sausages in a separate pan to save time without sacrificing flavor
- Make extra gravy—it reheats beautifully and transforms leftover roast chicken or vegetables into an entirely new meal