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Wednesday, 6 April 2011

Sausages with Caramelised Onion Gravy

I may have called this blog British Baking - but it's more than that. I spend a long time finding great recipes, and then wandering off to find more - and forgetting the ones I have made, and loved. I want this website to host Great British Food - whether it's cakes, bread - or some lovely stodge like this dinner :) It's a bit of a faff, in time more than cooking skill - but well worth it.

2 medium - large onions, about 300g (I used 1 red and 1 white onion)
20g butter
1 tbsp sugar (I used demerara - but use what you have in your cupboard)
1 tbsp thyme, finely chopped
400ml beef stock
6 sausages (I used Tesco Finest Linconshire, yum!)
Handful of mushrooms


  • Peel the onions and halve (from root to tip, not along the middle). Cut into thin, half moon slices
  • Put a pan (with a lid) on medium heat; melt the butter and add the onions
  • With the lid on, cook for 10-15 minutes till the onions have softened
  • Remove lid, add sugar and cook for a further 15 minutes - stirring regularly
  • In the meantime, start to cook your sausages and mushrooms in a separate pan until cooked
  • To finish off the gravy - add the thyme and beef stock to the onions and bring to the boil
  • Simmer for 5 minutes
  • Plate up together and enjoy!
As you add the stock, you could add a little bit of red wine, or Worcestershire sauce just to change it up a little bit.

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