This easy sausage and onion gravy is a classic comfort food! Juicy sausages are cooked until golden brown, then simmered in a rich onion gravy made with beef stock and Worcestershire sauce. Serve it with creamy mashed potatoes and greens for a hearty meal the whole family will love.
Ingredients Needed:
Sausages:
- 1 tbsp olive oil
- 8 sausages
Onion Gravy:
- 2 large onions, finely sliced
- 1 tsp freshly minced garlic
- 2 tbsp unsalted butter
- 3 tbsp plain (all-purpose) flour
- 2 cups (500 ml) beef stock
- 1 thyme sprig, leaves picked (optional)
- 1 tsp Worcestershire sauce
- ½ tsp cracked black pepper
- Salt, to taste
To Serve:
- Mashed potatoes
- Steamed greens (kale pictured, drizzled with olive oil)
How To Make Sausage Onion Gravy Recipe?
- Cook the sausages: Heat olive oil in a large pan over medium heat. Add sausages and cook for 6–8 minutes, turning often, until browned and cooked. Remove and set aside.
- Cook the onions: Leave about 1 tbsp of oil in the pan. Add sliced onions and cook for 3–4 minutes, stirring occasionally, until soft.
- Add garlic and butter: Stir in minced garlic and cook for 30 seconds, then add butter and let it melt.
- To make the gravy base, Stir in the flour and mix well to form a paste. Cook for 1 minute to remove the raw flour taste.
- Add the stock: Pour in half of the beef stock, whisking to avoid lumps. Add the rest of the stock and bring to a simmer.
- Season the gravy: Stir in thyme (if using), Worcestershire sauce, black pepper, and salt. Simmer for 2–3 minutes until the gravy thickens. Adjust thickness if needed (see note 4).
- Combine and serve: Return sausages to the pan, coat them in the gravy, and serve hot with mashed potatoes and greens.
Recipe Tips:
- Brown the sausages properly: Let the sausages get a deep golden-brown crust before removing them from the pan. This adds rich flavor to both the sausages and the gravy.
- Slice onions thinly and evenly: Thin slices cook faster and release their natural sweetness, making the gravy taste better. Uneven slices can lead to some pieces burning while others stay raw.
- Whisk the flour into the butter well: Stir the flour into the butter completely before adding stock. This prevents lumps and ensures a smooth, thick gravy.
- Add stock slowly while whisking: Pouring in the stock a little at a time while whisking helps keep the gravy silky and smooth. Adding it all at once can cause lumps.
- Let the gravy simmer to thicken: Don’t rush! Let the gravy cook for a few minutes so it thickens naturally. If it’s too thick, add a splash of water or more stock to adjust the consistency.
How To Store & Reheat Leftovers?
- Refrigerate: Let the sausage and onion gravy cool down first. Then, put it in a sealed container and keep it in the fridge for up to 3 days.
- Freeze: After cooling, store the sausage and gravy in a freezer-safe container. It will stay good in the freezer for up to 3 months.
- Reheat: Pour the gravy and sausages into a pan over medium heat. Stir occasionally and add a little water or stock if needed. Heat for 5–7 minutes until warmed through.
Nutrition Facts:
- Calories: 350 kcal
- Total Fat: 25g
- Saturated Fat: 9g
- Cholesterol: 60mg
- Sodium: 800mg
- Potassium: 450mg
- Total Carbohydrate: 18g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 15g
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