Nothing quite beats the comforting charm of warm, savory Sausages with Homemade Onion Gravy Recipe on a cozy evening. This classic dish brings together juicy, perfectly browned sausages swimming in a rich, deeply flavored onion gravy that’s both silky and satisfying. It’s a meal that feels like a big, warm hug from the inside, made with simple ingredients that transform into something truly special. Whether it’s a family dinner or a midweek treat, this recipe promises soul-satisfying flavors that everyone will adore.
Ingredients You’ll Need
The beauty of this Sausages with Homemade Onion Gravy Recipe lies in its simplicity, using everyday ingredients that come together to build layers of flavor, texture, and color. Each component plays a crucial role—from the caramelized onions adding sweetness to the sausages’ savory punch and the luscious gravy tying everything together.
- 1 tbsp olive oil: Provides the perfect base for browning the sausages and sautéing the onions.
- 8 sausages: Choose good-quality pork or your favorite variety; they add hearty protein and rich flavor.
- 2 large onions, finely sliced: Caramelize beautifully to create the sweet, robust foundation of the gravy.
- 1 tsp freshly minced garlic: Adds a fragrant, savory depth without overpowering.
- 2 tbsp unsalted butter: Enhances the gravy’s creaminess and helps develop the roux.
- 3 tbsp plain (all-purpose) flour: Thickens the gravy for that perfect consistency.
- 2 cups (500 ml) beef stock: The flavorful liquid base that brings the gravy to life.
- 1 thyme sprig, leaves picked (optional): Offers a subtle herbal note that elevates the dish.
- 1 tsp Worcestershire sauce: Adds umami and tanginess; can be substituted if needed.
- ½ tsp cracked black pepper: Gives a gentle kick and balances the flavors.
- Salt, to taste: Essential for seasoning and enhancing all the ingredients.
- Mashed potatoes: Creamy and fluffy, perfect for soaking up the glorious gravy.
- Steamed greens: Like kale drizzled with olive oil, to lighten and freshen the plate.
How to Make Sausages with Homemade Onion Gravy Recipe
Step 1: Cook the Sausages
Start by heating the olive oil in a large, deep frying pan over medium heat. Place the sausages in the pan and cook them, turning frequently, until they develop a gorgeous golden-brown crust on all sides—this takes about 6 to 8 minutes. Make sure they cook fully through as you want juicy, tender sausages that burst with flavor. Once done, remove them from the pan and set aside, so we can focus on building that luscious onion gravy.
Step 2: Sauté the Onions
Next, reduce the oil if there’s too much left in the pan, leaving just about a tablespoon to carry the flavors. Add the finely sliced onions and let them soften gently over medium heat, stirring occasionally. This will take 3 to 4 minutes and is where the onions start turning sweet and tender, setting the perfect stage for our gravy.
Step 3: Add Garlic and Butter
Time to pump up the aroma with minced garlic—stir it into the softened onions and cook for just 30 seconds until fragrant but not browned. Then, add the unsalted butter, letting it melt slowly and mingle with the onions and garlic, creating a rich, silky base for the sauce.
Step 4: Create a Roux
Sprinkle in the plain flour and stir vigorously to combine it with the buttery onion mixture. This paste, or roux, helps thicken our gravy and needs to cook for about a minute to eliminate any raw flour taste. You’ll notice the mixture thickening and gaining a smooth texture, which is a good sign we’re on the right path!
Step 5: Make the Gravy
Now for the magic moment: gradually pour in half of your beef stock while whisking constantly to avoid lumps. Keep whisking as you add the remaining stock, then bring everything to a gentle simmer. This method ensures a perfectly smooth gravy that clings to every bite of sausage.
Step 6: Season and Thicken
Add the leaves from a thyme sprig for a subtle herbal burst, then stir in Worcestershire sauce, cracked black pepper, and salt to taste. Let the gravy gently simmer for 2 to 3 minutes until it thickens to your liking. If it gets too thick, just add a splash of water or extra stock; if too thin, keep it bubbling a bit longer. This personalizes the gravy just how you love it!
Step 7: Combine and Serve
Finally, nestle the cooked sausages back into that luxurious homemade onion gravy. Give everything a gentle stir so the sausages soak up the flavors, then serve this delicious combination piping hot alongside creamy mashed potatoes and your choice of steamed greens for a meal that’s down-home comforting and utterly satisfying.
How to Serve Sausages with Homemade Onion Gravy Recipe
Garnishes
To add an extra touch of freshness and color, sprinkle some freshly chopped parsley over the finished dish. A light dusting of cracked black pepper on top invigorates the flavors. You can also add a few caramelized shallots or a swirl of crème fraîche for a hint of creaminess that complements the rich onion gravy beautifully.
Side Dishes
This classic meal pairs wonderfully with fluffy mashed potatoes, which act as an ideal sponge for the savory gravy. Steamed greens, such as kale or green beans drizzled with olive oil, provide a nice earthy contrast and a nutritional punch. For a heartier meal, crispy roasted root vegetables also make a fantastic accompaniment to balance the texture and flavor.
Creative Ways to Present
If you want to impress your guests, consider serving the sausages sliced and laid out on a platter with the onion gravy generously spooned over. Alternatively, styrofoam a rustic plate with a mound of creamy mashed potatoes topped with sausages and gravy cascading on top for a gooey, indulgent experience. For a twist, try making sausage rolls with the gravy as a dipping sauce—delicious and fun!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover sausages and onion gravy into an airtight container. Stored in the refrigerator, this dish will keep well for up to 3 days, making it perfect for quick reheats or packed lunches during a busy week.
Freezing
This Sausages with Homemade Onion Gravy Recipe freezes beautifully. Place the cooled leftovers in freezer-safe containers, leaving some headspace. Freeze for up to 3 months, then thaw overnight in the fridge before reheating. The flavors often deepen after freezing, making it just as delightful the next time around.
Reheating
To reheat, warm the sausages and gravy gently on the stovetop over low to medium heat, stirring occasionally until hot. Add a splash of water or stock if the gravy has thickened too much. Avoid microwaving if possible, as slow gentle reheating helps maintain the gravy’s creamy texture and the sausages’ juiciness.
FAQs
Can I use different types of sausages for this recipe?
Absolutely! While traditional pork sausages work wonderfully, feel free to try chicken, beef, or plant-based sausages depending on your preference. Just adjust cooking times if needed, especially with leaner sausages that cook faster.
Is Worcestershire sauce necessary in the onion gravy?
Worcestershire sauce adds a lovely umami depth, but if you don’t have it on hand, soy sauce or a dash of balsamic vinegar makes a great substitute while maintaining that rich complexity in the gravy.
Can I make this recipe gluten-free?
Definitely. Use a gluten-free flour or cornstarch to create your roux and double-check that your beef stock and sausages are gluten-free. The flavor will remain equally delicious without compromise.
What’s the best way to get soft, caramelized onions?
Low and slow is key. Cook the onions gently over medium or medium-low heat, stirring occasionally until soft and golden. Rushing this step can result in onions that are harsh and underdeveloped in flavor.
How do I know when the gravy is the right consistency?
The gravy should be thick enough to coat the back of a spoon, but still fluid enough to drizzle over your sausages and mashed potatoes. If it feels too thick, simply thin it with a little extra stock or water; if too thin, simmer a bit longer to reduce and thicken.
Final Thoughts
This Sausages with Homemade Onion Gravy Recipe is one of those nourishing dishes that feels like a little celebration every time you make it. It’s effortless to prepare but packed with layers of comforting flavor and texture, perfect for sharing with loved ones. I hope you give it a try soon and enjoy every hearty, gravy-soaked bite as much as I do!
Print
Sausages with Homemade Onion Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: British
Description
This classic Sausages with Homemade Onion Gravy recipe offers a flavorful and comforting meal perfect for any day of the week. Juicy sausages are pan-cooked until golden and served with a rich, savory onion gravy made from caramelized onions, garlic, and a homemade roux thickened with beef stock. Served with creamy mashed potatoes and steamed greens, this dish is hearty, satisfying, and easy to prepare in just 30 minutes.
Ingredients
Sausages and Cooking
- 1 tbsp olive oil
- 8 sausages (see notes for recommendations)
Onion Gravy
- 2 large onions, finely sliced
- 1 tsp freshly minced garlic
- 2 tbsp unsalted butter
- 3 tbsp plain (all-purpose) flour
- 2 cups (500 ml) beef stock
- 1 thyme sprig, leaves picked (optional)
- 1 tsp Worcestershire sauce (see notes for substitutes)
- ½ tsp cracked black pepper
- Salt, to taste
To Serve
- Mashed potatoes (see notes for a quick, freezer-friendly recipe)
- Steamed greens (such as kale, drizzled with olive oil)
Instructions
- Cook the Sausages: Heat the olive oil in a large, deep frying pan over medium heat. Add the sausages and cook, turning frequently, for 6–8 minutes until browned on all sides and fully cooked through. Once cooked, remove the sausages from the pan and set aside to keep warm.
- Sauté the Onions: Spoon out any excess oil from the pan, leaving about 1 tablespoon. Add the finely sliced onions and cook for 3–4 minutes, stirring occasionally, until the onions have softened and begun to caramelize.
- Add Garlic and Butter: Stir in the minced garlic and cook for 30 seconds until fragrant. Then add the unsalted butter and allow it to melt completely, stirring to combine the flavors with the onions.
- Create a Roux: Sprinkle the plain flour over the onion mixture. Stir well to form a thick paste and cook for 1 minute, which helps to remove the raw flour taste and prepares the base for the gravy.
- Make the Gravy: Gradually pour in half of the beef stock while whisking continuously to prevent lumps. Once incorporated, add the remaining stock and bring the mixture to a gentle simmer.
- Season and Thicken: Add the thyme leaves (if using), Worcestershire sauce, cracked black pepper, and salt to taste. Continue to simmer the gravy for 2–3 minutes until it thickens to the desired consistency. Adjust thickness by adding water or stock if too thick, or simmer longer if too thin.
- Combine and Serve: Return the cooked sausages to the pan with the gravy, warming them through and allowing the flavors to meld. Serve this hearty dish immediately alongside creamy mashed potatoes and your choice of steamed greens, drizzled with olive oil for an extra touch.
Notes
- Use high-quality sausages such as pork, beef, or a blend for best flavor.
- For a vegetarian option, substitute sausages with plant-based alternatives and use vegetable stock instead of beef stock.
- Worcestershire sauce can be substituted with soy sauce, tamari, or a vegan Worcestershire sauce if needed.
- To save time, use pre-sliced onions or frozen onions.
- Mashed potatoes can be made quickly by microwaving peeled potatoes or using instant mashed potato flakes.
- Store leftover gravy separately from sausages to maintain texture when reheating.
- The gravy thickness can be adjusted by varying the flour or stock amount.
- Adding a splash of red wine or balsamic vinegar during simmering can enhance the flavor complexity if desired.
