Ingredients
- 1/2 tbsp oil
- 8 sausages of choice (Note 1)
- 1 large onion , halved and finely sliced (yellow, white or brown) (Note 2)
- 2 garlic cloves , minced
- 3 tbsp flour (plain)
- 2 cups beef stock/broth , low sodium, store bought or homemade (Note 3)
- 1/4 tsp salt
- 1/2 tsp black pepper
Instructions
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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.
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Remove sausages onto a plate. Turn heat down to medium.
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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.
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Saute onion and garlic: Add onion and garlic, cook until golden brown – around 4 minutes.
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Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
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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.
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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.
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Season: Add salt and pepper. Stir, taste, then add more salt if you want.
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Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option – Creamy Cauliflower Mash)
Recipe Notes:
If you use low fat sausages, they will not drop as much juice and fat when cooking so the gravy will not be as tasty.
2. Onion – I like making onion gravy because it adds flavour, fills out the gravy and makes it so you can smother the sausages in gravy. But it is optional – you can skip it if you want.
3. Beef broth/liquid stock – I really like making my gravy with beef rather than chicken broth because it has a more intense flavour and it gives the gravy a nicer deep brown colour. But you can use chicken if you prefer – the gravy will be a lighter colour.
If you use homemade beef stock, you’ll really elevate this humble comfort food to another level!
4. Nutrition per serving, assuming 4 servings. I use very juicy, fatty pork sausages which accounts for 593 calories of the total shown below, so if you use leaner sausages, the calories per serving will be less!
