Ingredients
- 8 beef sausages
- 1/2 tablespoon oil
- 1 large onion , halved and finely sliced
- 2 garlic cloves , minced
- 3 tablespoon flour (plain)
- 2 cups beef stock/broth
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
Method
- 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.
- Remove sausages onto a plate. Turn heat down to medium.
- 2 tablespoon oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
- Saute onion and garlic: Add onion and garlic, cook until golden brown – around 4 minutes.
- Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
- 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.
- 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.
- Add salt and pepper. Stir, taste, then add more salt if you want.
- Serve sausages with gravy, with mashed potato.
source: https://www.recipetineats.com/bangers-and-mash-sausage-with-onion-gravy/#wprm-recipe-container-24991
