Description
Classic British comfort food featuring juicy pork sausages served in a rich onion gravy, accompanied by creamy mashed potatoes and peas.
Ingredients
Units
Scale
Sausages & Gravy
- 1/2 tablespoon oil
- 6 pork sausages
- 2 small-medium onions, halved and thinly sliced (about 1.5-2 cups)
- 2 cloves garlic, minced
- 3 tablespoons flour
- 1/3 cup dry red wine (or extra broth)
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce (optional)
- 1 sprig thyme (optional)
- salt & pepper to taste
To Serve
- mashed potatoes
- peas
Instructions
- Brown the sausages: Heat ½ tablespoon oil in a large skillet over medium-high heat. Add the 6 pork sausages and cook for 8–10 minutes, turning occasionally, until browned evenly on all sides. Remove sausages from the pan and keep them warm.
- Sauté onions: Using the same pan, add 2 thinly sliced onions and cook over medium heat for 5–10 minutes, stirring occasionally until they become soft and golden. Then add 2 minced garlic cloves and cook for another 2 minutes. Sprinkle 3 tablespoons of flour over the onions and stir well to combine.
- Make the gravy: Pour in ⅓ cup dry red wine (or extra broth if preferred), scraping up any browned bits from the pan's bottom. Slowly whisk in 2 cups beef broth and 1 teaspoon Worcestershire sauce (if using) to prevent lumps. Add 1 sprig of thyme for extra flavor if desired.
- Simmer: Bring the mixture to a boil, then reduce to a simmer. Cook for about 5-8 minutes until the gravy slightly thickens.
- Finish the dish: Return the browned sausages to the skillet and toss them to coat in the onion gravy. Simmer for a few more minutes until heated through. Taste the gravy and season with salt and pepper as needed.
- Serve: Plate the sausages over prepared mashed potatoes, ladle the onion gravy generously on top, and serve with peas on the side for a hearty meal.
Notes
- Use pork sausages for authentic flavor, but beef or chicken sausages can be substituted.
- For a gluten-free version, replace all-purpose flour with gluten-free flour or cornstarch for thickening the gravy.
- If dry red wine is not available, use extra beef broth or a splash of vinegar for acidity.
- Mashed potatoes can be made richer with butter and cream or lighter with milk substitutes as preferred.
- Thyme sprig is optional but adds a nice aromatic note to the gravy.
- To make this dish vegetarian, substitute sausages with plant-based alternatives and use vegetable broth instead of beef broth.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
