ACTIFRY SAUSAGES & ONION GRAVY
Actifry sausages with onion gravy is a game changer! I won't be making onion gravy separately on the pan ever again! Flavoured with thyme and worcestershire sauce for a rich, sticky gravy.
Provided by hintofhelen
Categories Actifry Recipes
Time 22m
Number Of Ingredients 8
Steps:
- Place the sausages and oil into the Actifry and cook for 5 minutes (paddle in)
- Whilst the sausages are cooking - slice the onion into equal sized pieces
- After 5 minutes add the onions to the sausages in the Actifry and cook for a further 15 minutes
- Whilst the sausages and onions are cooking, mix together the beef stock cube, boiled water, Worcestershire sauce, thyme and gravy granules
- Once the 15 minute timer is done - check the sausages are cooked to your liking (if you like them browner, cook them a little longer)
- Then, once the sausages are browned to your liking, pour in the beef stock mixture
- Cook for 4 minutes - until the gravy has thickened - if the gravy isn't thick after 4 minutes, cook for longer, checking every 2 minutes
- Serve with your favourite sides
Nutrition Facts : Calories 243 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 12 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 659 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
BANGERS & MASH (SAUSAGE WITH ONION GRAVY)
Recipe video above. Everybody loves a good sausage recipe, and this is the great British classic! Affectionately known as "Bangers and Mash" to Aussies and Brits, this is so easy to make, you will never ever use a store bought gravy powder!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 25m
Number Of Ingredients 10
Steps:
- Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes.
- Remove sausages onto a plate. Turn heat down to medium.
- 2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
- Saute onion and garlic: Add onion and garlic, cook until golden brown - around 4 minutes.
- Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
- Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.
- Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it.
- Season: Add salt and pepper. Stir, taste, then add more salt if you want.
- Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option - Creamy Cauliflower Mash)
Nutrition Facts : ServingSize 333 g, Calories 666 kcal, Carbohydrate 7.6 g, Protein 36.4 g, Fat 53.4 g, SaturatedFat 16.6 g, TransFat 0.4 g, Cholesterol 147 mg, Sodium 1703 mg, Fiber 0.8 g, Sugar 1.2 g
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