Sausages In Onion Gravy Recipes

SAUSAGES IN ONION GRAVY

Steps:

• Boil sausages in large pan of water for 5 minutes; drain and peel off skin. Chop up sausages.
• Heat oil in a large fry pan and fry onion until soft and golden. Remove pan from heat and add flour. Stir slowly adding water until well combined. Return to heat and bring to boil, stirring. Add beef cubes, Worcestershire sauce, tomato sauce, salt and pepper; mix well.
• Reduce heat and add cooked sausages. Cover and simmer for 20 minutes.

SAUSAGES WITH STICKY ONION GRAVY

Steps:

• Fry sausages for 15 mins or until browned, then remove from pan and keep warm. Heat onions in same pan, then add flour, stirring for 1 min. Add thyme, then gradually add stock. Bring to boil then simmer for 5 mins until smooth. Add Worcestershire sauce, season and serve with sausages.
• For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.

BANGERS & MASH (SAUSAGE WITH ONION GRAVY)

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)

SAUSAGES WITH QUICK ONION GRAVY

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the onions into a roasting tray and drizzle with the vinegar and seasoning. Sit the sausages on top and roast for 30 mins, stirring halfway.
• Pour over the stock and Worcestershire sauce, return to the oven and cook for 10 mins more. Serve with the mash and green beans.

SAUSAGE GRAVY

Steps:

• Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves.

DEVILLED SAUSAGES WITH MUSHROOM & ONION GRAVY

Steps:

• LIghtly soften and brown onions in a little oil - put into a large casserole dish.
• Saute the mushrooms until softened - add to casserole dish.
• Make up 1 cup of onion gravy mix with instant mix and 1 cup of water -- then add 1 cup of water to thin the mix.
• Place sausages - I use thick beef sausages (uncooked) into the casserole dish, and cover with the onion mixture. Stir through.
• Put a lid on the casserole dish and place in a preheated oven (180 degrees celcius) for 1 hour. Stir carefully once halfway through cooking.
• Serve up with mash and enjoy!

CLASSIC SAUSAGE GRAVY

Steps:

• In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain.
• Add flour and mix well with the sausage. Reduce heat to medium and add 1 cup of milk, stirring to prevent any flour lumps. Add the remaining milk and the salt and pepper. Bring heat up to medium-high for 2 to 3 minutes, or until the sauce bubbles up to the top of the pan (do not allow it to boil over).
• Reduce heat to medium-low, stirring the sauce frequently until it thickens, about 5 minutes.
• Serve over cooked grits or biscuits, and top with green onions.

LANCASHIRE CHEESE SAUSAGES WITH ONION GRAVY

Steps:

• Place all the sausage ingredients except the oil in a large bowl, season well, and mix it all up with your hands. When you taste it, overseason it by about 15 per cent, so it's a bit more salty and peppery than you'd normally have - the mixture loses some of its power as it chills and cooks. Chill the mixture for two hours.
• Meanwhile, make the gravy. Heat a little oil in a pan and fry the onions, garlic and sugar over a low heat until golden. Sprinkle on the flour and cook for 3-4 minutes. Add the gravy browning and stock and bring to the boil. Season, then simmer for at least 20 minutes.
• Mould the chilled sausage mix into sausage shapes - you should get about twelve decent bangers out of it, depending how big you like your sausage.
• You can either shallow-fry the sausages in a little oil or deep-fry them in a lot of oil; I think the deep-fry method brings the best out of the flavour and texture. Fry them for about five minutes until golden, then drain well on some kitchen paper and serve with the gravy.
• This fabulous grub is great with mashed potato (try it with the addition of wholegrain mustard), with a salad or in a bun smothered in ketchup, onions and mustard and served with chips.