Description
A classic British comfort food recipe featuring savory pork sausages served with a rich onion gravy, accompanied by creamy mashed potatoes and sweet baby peas. This easy-to-make dish combines hearty flavors and textures for a satisfying meal, perfect for any occasion.
Ingredients
Scale
Sausages and Cooking Fat
- 1 tablespoon extra-virgin olive oil
- 8 pork sausage links
Gravy
- 2 tablespoons unsalted butter
- 1 large sweet onion, halved and thinly sliced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- Salt and pepper, to taste
Optional Sides
- Mashed potatoes (optional)
- Sweet baby peas (optional)
Instructions
- Cook sausages: Heat the olive oil in a large nonstick skillet over medium heat. Add the pork sausages and cook, turning frequently, until they are browned on all sides and cooked through, about 10-12 minutes. Once cooked, transfer the sausages to a paper towel-lined plate to drain excess fat, leaving only 1 tablespoon of fat in the pan.
- Prepare the onion gravy: Add the unsalted butter to the skillet with the remaining fat and allow it to melt and become bubbly. Add the thinly sliced sweet onion and cook, stirring occasionally, until the onion is translucent and golden brown, which will take about 10 minutes. Then stir in the minced garlic and cook for about 30 seconds until fragrant.
- Thicken the gravy: Sprinkle the all-purpose flour into the skillet and stir well to combine with the onions and butter, creating a roux. Gradually pour in the beef broth while continuously stirring to avoid lumps, forming a smooth, slightly thickened gravy. Let it simmer, stirring often, until the gravy thickens slightly but remains a little thinner than you want, as it will thicken further when resting. Season with salt and freshly ground black pepper to taste.
- Rewarm sausages in gravy: Place the cooked sausages back into the skillet with the gravy to warm through evenly for a few minutes.
- Serve the dish: Plate the sausages topped with the rich onion gravy. Serve alongside creamy mashed potatoes and sweet baby peas if desired for a traditional and complete meal.
Notes
- You can substitute beef broth with vegetable broth for a slightly different flavor.
- For a gluten-free version, use gluten-free flour or a cornstarch slurry instead of all-purpose flour to thicken the gravy.
- Ensure sausages are cooked through to an internal temperature of at least 160°F (71°C) for pork.
- Leftover gravy can be refrigerated for up to 3 days and reheated gently on the stovetop.
- This recipe pairs well with a side of steamed or roasted vegetables for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
