The caramelised onion gravy for this sausages with caramelised onion gravy recipe is taken from a toad in the hole recipe that I found when searching the BBC Good Food website. It's that time of year, when comfort food is on the menu, and what better than grilled sausages with a flavourful gravy, some mash and veg on the side!
Choose your favourite sausages to grill and enjoy with this gravy that is full of flavour...with sweetness from the onions and sugar, balanced perfectly with the wine and balsamic vinegar.
Tip
- This sausages with caramelised onion gravy is easily adapted if you're cooking for more or less people...or leftovers can be reheated and enjoyed another day.
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Ingredients
- 6 sausages of your choice (I like pork sausages)
For the gravy:
- a drizzle of sunflower oil
- 1 red onion, halved and thinly sliced
- 1.5 tsp golden caster sugar
- 1 tbsp balsamic vinegar
- 1 tbsp plain flour
- 125ml red wine
- 250ml chicken or beef stock
- salt and freshly ground black pepper
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Instructions
- Heat the grill to high.
- Make the gravy - drizzle a little oil into a saucepan. Add the sliced onions and cook slowly on a low to medium heat for 15 minutes. Stir every now and then until they are soft and caramelised. Add the sugar and balsamic vinegar and cook for 5 minutes more until sticky.
- Grill the sausages according to the packet instructions (normally 12 to 15 minutes, turning every 3 to 4 minutes).
- To finish the gravy, stir the flour into the onions to make a paste, cooking for 1 to 2 minutes. Continue stirring while you splash in the wine, a little at a time, until you have a smooth, thick sauce. Increase the heat and bubble for a few minutes until reduced by about half. Add the stock and some seasoning, taste, and continue bubbling for 10 minutes.
- Serve the sausages with the gravy and some mashed potatoes or mustard mash and vegetables, if you like.
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Sausages with Caramelised Onion Gravy
Ingredients
- 6 sausages of your choice (I like pork sausages)
For the gravy:
- a drizzle of sunflower oil
- 1 red onion halved and thinly sliced
- 1.5 tsp golden caster sugar
- 1 tbsp balsamic vinegar
- 1 tbsp plain flour
- 125ml red wine
- 250ml chicken or beef stock
- salt and freshly ground black pepper
Instructions
- Heat the grill to high.
- Make the gravy - drizzle a little oil into a saucepan. Add the sliced onions and cook slowly on a low to medium heat for 15 minutes. Stir every now and then until they are soft and caramelised. Add the sugar and balsamic vinegar and cook for 5 minutes more until sticky.
- Grill the sausages according to the packet instructions (normally 12 to 15 minutes, turning every 3 to 4 minutes).
- To finish the gravy, stir the flour into the onions to make a paste, cooking for 1 to 2 minutes. Continue stirring while you splash in the wine, a little at a time, until you have a smooth, thick sauce. Increase the heat and bubble for a few minutes until reduced by about half. Add the stock and some seasoning, taste, and continue bubbling for 10 minutes.
- Serve the sausages with the gravy and some mashed potatoes or mustard mash and vegetables, if you like.
Notes
- This sausages with caramelised onion gravy is easily adapted if you're cooking for more or less people...or leftovers can be reheated and enjoyed another day.
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