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
Scale
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.
