Description
Classic British comfort food featuring juicy pork sausages cooked to a perfect golden brown, smothered in a rich, savory onion gravy. This hearty dish is served over creamy mashed potatoes with a side of peas, making it an ideal meal for a cozy family dinner.
Ingredients
Scale
Sausages & 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 beef 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 the oil in a large skillet over medium-high heat. Add the pork sausages and cook for 8 to 10 minutes, turning occasionally, until they are browned evenly on all sides. Once browned, remove the sausages from the pan and keep them warm for later.
- Sauté onions: Using the same skillet, add the sliced onions and cook them over medium heat for 5 to 10 minutes until they become soft and golden, stirring occasionally to prevent burning. Add the minced garlic and cook for an additional 2 minutes until fragrant.
- Make the gravy: Sprinkle the flour over the cooked onions and garlic, stirring well to combine. Slowly pour in the red wine or extra beef broth, using a spatula to scrape up the browned bits stuck to the pan for added flavor. Gradually 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 to maintain a gentle simmer. Cook for 5 to 8 minutes until the gravy has thickened slightly.
- Finish the dish: Return the browned sausages to the pan with the onion gravy. Toss to coat the sausages evenly and simmer for a few more minutes until the sausages are heated through. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Plate the sausages over creamy mashed potatoes, generously ladle the onion gravy over the top, and serve alongside cooked peas for a complete meal.
Notes
- If you prefer a vegetarian version, substitute sausages with vegetarian sausages and use vegetable broth instead of beef broth.
- For a thicker gravy, increase the flour by 1 tablespoon.
- The red wine adds depth but can be omitted if preferred or for a non-alcoholic version.
- Leftover gravy can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Use fresh thyme leaves instead of a sprig if desired for easier removal.
