Sausages with Caramelised Onion Gravy
Grilled sausages with a full of flavour gravy - sweet, but balanced with wine and balsamic vinegar.
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.