Description

Savor a classic comfort food with this Sausages with Homemade Onion Gravy recipe. Juicy sausages are browned to perfection and smothered in a rich, flavorful onion gravy made from scratch using caramelized onions, garlic, and a smooth roux-based beef stock gravy. Served with creamy mashed potatoes and steamed greens, this meal is perfect for an easy yet satisfying dinner.

Ingredients

Scale

Sausages and Cooking

1 tbsp olive oil
8 sausages (pork or your preferred variety, see notes)

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 (see notes for substitutes)
½ tsp cracked black pepper
Salt, to taste

Accompaniments

Mashed potatoes (see notes for a quick, freezer-friendly recipe)
Steamed greens (such as kale, drizzled with olive oil)

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Instructions

Cook the Sausages: Heat the olive oil in a large, deep frying pan over medium heat. Add the sausages and cook, turning frequently, for 6–8 minutes until they are browned on all sides and fully cooked through. Remove the sausages from the pan and set them aside.
Sauté the Onions: Spoon out any excess oil from the pan, leaving about 1 tablespoon. Add the sliced onions and cook for 3–4 minutes, stirring occasionally, until they become softened and slightly translucent.
Add Garlic and Butter: Stir in the minced garlic and cook for about 30 seconds until fragrant. Then add the butter and allow it to melt fully, stirring to combine with the onions and garlic.
Create a Roux: Add the flour to the onion mixture and stir well to create a paste. Let the roux cook for 1 minute to eliminate any raw flour taste while stirring continuously.
Make the Gravy: Gradually pour in half of the beef stock while whisking constantly to prevent lumps. Add the remaining stock, continue whisking, and bring the mixture to a gentle simmer.
Season and Thicken: Add the thyme leaves (if using), Worcestershire sauce, cracked black pepper, and salt to taste. Let the gravy simmer for 2–3 minutes until it thickens to your desired consistency. If too thick, thin with water or more stock; if too thin, simmer longer.
Combine and Serve: Return the cooked sausages to the pan with the gravy to heat through and coat evenly. Serve immediately alongside creamy mashed potatoes and steamed greens for a hearty, comforting meal.

Notes

For best results, use good quality pork sausages or your preferred type such as Cumberland or bratwurst.
Worcestershire sauce can be substituted with soy sauce or a splash of balsamic vinegar if unavailable.
Quick mashed potatoes: boil peeled potatoes until tender, mash with butter, milk, salt, and pepper. For a freezer-friendly option, prepare in bulk and freeze portions.
If you prefer a vegetarian version, substitute beef stock with vegetable stock and use vegetarian sausages.
Adjust seasoning gradually—gravy thickness can be tweaked by simmering longer or adding liquid.
Steamed greens like kale or broccoli can be drizzled with olive oil and a squeeze of lemon for freshness.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: British