This sausages with caramelised onion gravy recipe features perfectly browned sausages, a rich and savoury onion gravy, and is perfect for weeknight dinners or special occasions!
A classic comfort food, what's better when it's cold outside 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 stock and balsamic vinegar.
Tips
- Vegetarian option - use plant-based sausages and vegetable stock for the gravy.
- Gluten-free option - replace flour with cornflour or a gluten-free flour blend.
- Herbs - add fresh thyme or rosemary to the gravy, for depth.
- Sausage variations - try different types of sausages, such as pork, chicken or spicy Italian, to change the flavour profile.
- 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.
FREQUENTLY ASKED QUESTIONS
Yes - prepare the gravy ahead of time and keep it in the fridge for up to 3 days. Reheat it gently on the hob before serving.
Cook sliced onions slowly over a low heat with a pinch of salt and a bit of sugar to enhance the natural sweetness. Stir occasionally to prevent burning.
Absolutely - simply brown them in a pan to add colour and heat through before serving with the gravy.
Yes - the onion gravy freezes well. Keep it in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Serve with creamy mashed potatoes, Yorkshire puddings, steamed vegetables, or crusty bread to soak up the gravy.
If the gravy is too thin, mix a tsp of cornflour with cold water and whisk it into the gravy while simmering until it thickens.
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How to make this Sausages with Caramelised Onion Gravy
Ingredients
- 6 pork sausages (see Tips)
For the gravy:
- 1 tsp sunflower or vegetable oil
- 1 onion (approx. 100g), thinly sliced
- 0.75 tsp caster sugar
- 0.5 tbsp balsamic vinegar
- 0.25 tsp Worcestershire sauce
- 1 tbsp plain flour
- 350ml beef stock
- salt and freshly ground black pepper
Instructions
- Heat the grill to high, however, if using your air fryer, wait until step 3.
- Make the gravy - heat the oil over a medium heat in a medium saucepan. Add the sliced onion and cook slowly on a low to medium heat for 15 minutes, until they are soft and caramelised, stirring occasionally. Add the sugar, balsamic vinegar and Worcestershire sauce and cook for 5 minutes, until sticky.
- Grill the sausages according to the packet instructions (normally 12 to 15 minutes, turning every 3 to 4 minutes). If using your air fryer, either broil at 200C for 12 minutes, or air fry at 180C for 15 minutes.
- To finish the gravy, stir the flour into the onions to make a paste and cook for 1.5 minutes. Increase the heat to medium and pour in the stock, stirring continuously, a little at a time, until you have a smooth, thick sauce. Season, to taste, and reduce the heat to a simmer and cook for 15 minutes.
- Serve the sausages with the gravy and some mashed potatoes or colcannon and extra vegetables on the side, if you like.
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Sausages with Caramelised Onion Gravy
Ingredients
- 6 pork sausages (see Notes)
For the gravy:
- 1 tsp sunflower or vegetable oil
- 1 (3.9 oz) onion (approx. 100g) thinly sliced
- 0.75 tsp caster sugar
- 0.5 tbsp balsamic vinegar
- 0.25 tsp Worcestershire sauce
- 1 tbsp plain flour
- 350 ml (1 ½ cups) beef stock
- salt and freshly ground black pepper
Instructions
- Heat the grill to high, however, if using your air fryer, wait until step 3.
- Make the gravy - heat the oil over a medium heat in a medium saucepan. Add the sliced onion and cook slowly on a low to medium heat for 15 minutes, until they are soft and caramelised, stirring occasionally. Add the sugar, balsamic vinegar and Worcestershire sauce and cook for 5 minutes, until sticky.
- Grill the sausages according to the packet instructions (normally 12 to 15 minutes, turning every 3 to 4 minutes). Or, if using your air fryer, either broil at 200C for 12 minutes, or air fry at 180C for 15 minutes.
- To finish the gravy, stir the flour into the onions to make a paste and cook for 1.5 minutes. Increase the heat to medium and pour in the stock, stirring continuously, a little at a time, until you have a smooth, thick sauce. Season, to taste, and reduce the heat to a simmer and cook for 15 minutes.
- Serve the sausages with the gravy and some mashed potatoes or colcannon and extra vegetables on the side, if you like.
Notes
- Vegetarian option - use plant-based sausages and vegetable stock for the gravy.
- Gluten-free option - replace flour with cornflour or a gluten-free flour blend.
- Herbs - add fresh thyme or rosemary to the gravy, for depth.
- Sausage variations - try different types of sausages, such as pork, chicken or spicy Italian, to change the flavour profile.
- 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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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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