Description
Classic British comfort food featuring juicy pork sausages cooked to a golden brown, smothered in a rich and savory onion gravy, served over creamy mashed potatoes with a side of fresh peas. This hearty dish makes for a satisfying family meal that is both simple and delicious.
Ingredients
Scale
Sausages and Gravy
- ½ tablespoon oil
- 6 pork sausages
- 2 small-medium onions, halved and thinly sliced (about 1.5-2 cups)
- 2 cloves garlic, minced
- 3 tablespoons flour
- â…“ cup dry red wine (or extra broth)
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce (optional)
- 1 sprig thyme (optional)
- Salt & pepper, to taste
To Serve
- Mashed potatoes
- Peas
Instructions
- Brown the sausages: Heat oil in a large skillet over medium-high heat. Add the sausages and cook for 8–10 minutes, turning occasionally until evenly browned on all sides. Remove from the skillet and keep warm.
- Sauté onions: In the same skillet, add the sliced onions and cook over medium heat for 5–10 minutes, stirring occasionally until the onions are soft and golden. Add the minced garlic and cook for an additional 2 minutes. Sprinkle the flour evenly over the onions and stir thoroughly to combine.
- Make the gravy: Pour in the red wine (or extra broth) while scraping the bottom of the pan to release any browned bits. Slowly whisk in the beef broth and Worcestershire sauce to avoid lumps. Add the thyme sprig if using.
- Simmer: Bring the mixture to a boil, then reduce the heat and simmer for 5-8 minutes until the gravy has slightly thickened.
- Finish the dish: Return the browned sausages to the pan and toss them in the onion gravy. Simmer for a few minutes until the sausages are heated through. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve the sausages and onion gravy over a bed of creamy mashed potatoes, accompanied by peas on the side for a complete meal.
Notes
- For a richer flavor, use pork sausages but any sausage variety can work.
- Red wine adds depth to the gravy but can be substituted with extra beef broth for a non-alcoholic version.
- Ensure to cook the flour thoroughly when making the gravy to avoid a raw flour taste.
- Feel free to add other herbs like rosemary or bay leaves for variation.
- Leftover gravy can be refrigerated and reheated or used as a sauce for other dishes.
