Pairs well with British Sausage and Onion Gravy with Mash
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British Sausage and Onion Gravy with Mash
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A classic British dish featuring sausages cooked gently to avoid splitting, served with rich onion gravy made from caramelized onions, beef stock, and a splash of cream.
00:25:00 total
Serves 2
medium
Main Various
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Ingredients
- British sausages (bangers) - watch the video to see (Use good quality sausages, cook gently to avoid splitting)
- butter - watch the video to see (used for cooking sausages and glazing onions)
- sage - watch the video to see (fresh or dried, added with butter and thyme)
- thyme - watch the video to see (fresh or dried, added with butter and sage)
- onions - watch the video to see (sliced, cooked down to syrupy consistency)
- water - watch the video to see (a splash to deglaze the pan and help onions cook)
- white wine vinegar - watch the video to see (a good splash to add acidity and sweetness)
- beef stock - watch the video to see (reduced and added to onions for gravy base)
- Worcestershire sauce - watch the video to see (a splash to enhance gravy flavor)
- cream - watch the video to see (a splash to add sweetness and thickness to gravy)
Instructions
- Cook sausages gently: Place sausages in the pan on low heat to avoid splitting the casings. Cook until they have a nice color on them.
- Add butter and herbs: Add a knob of butter, sage, and thyme to the pan with the sausages.
- Finish sausages in oven: Remove sausages from the pan and place them in the oven to finish cooking.
- Cook onions: Add sliced onions to the pan. Turn the heat down and cook, scraping the pan to loosen any browned bits (fond). Add a splash of water to help deglaze the pan and speed up cooking.
- Reduce onions: Cook onions down until they reach a syrupy consistency.
- Add vinegar and reduce: Add a splash of white wine vinegar and reduce until the mixture is sweet and concentrated.
- Add butter and beef stock: Add a knob of butter and reduced beef stock to the onions. Turn the heat down and glaze the onions with the stock.
- Finish gravy: Add a splash of Worcestershire sauce and cream to the gravy. Stir and reduce slightly to thicken and add sweetness.
