Sausages With Quick Onion Gravy Sweet Potato Chips Recipes

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 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 QUICK ONION GRAVY & SWEET POTATO CHIPS

Steps:

• Preheat the oven to 200C/gas 6/fan 180C. Cut the sweet potatoes into wedges and put them in a large roasting tin. Drizzle over 2 tablespoons of the oil and toss the wedges to coat. Roast for 40-45 minutes until cooked through and crisp.
• Halfway through the cooking time, heat the remaining oil in a frying pan. Add the sausages and cook for 20 minutes, turning regularly until cooked through.
• Drain off any fat and add the onion marmalade, with about 100ml/31⁄2fl oz water. Stir well then heat through.
• Sprinkle the chips with a little salt and serve with the sausages and gravy.

QUICK & EASY SAUSAGE GRAVY

Steps:

• In a Dutch oven, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles (do not drain). Stir in flour, pepper, sugar and salt; cook and stir 1-2 minutes. Stir in all the milk. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until thickened, stirring occasionally.

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.