Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Ingredients:
Sausages:
- 1 lb (about 8) of your favorite sausages (pork, beef, chicken, vegetarian, etc.)
- 1 tablespoon olive oil
Sticky Onion Gravy:
- 2-3 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon brown sugar (optional, for extra sweetness)
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 cups beef stock (low-sodium is ideal)
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper to taste
Equipment
- Large skillet or Dutch oven
- Plate for resting sausages
- Whisk
Instructions:
Brown the sausages:
- In a large skillet or Dutch Oven, heat the olive oil over medium-high heat. Add the sausages and cook until browned on all sides, about 8-10 minutes. If your pan is small, you might need to do this in batches.
- Once browned, remove the sausages to a plate and set aside.
Cook the onions:
- In the same skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and deeply caramelized, about 15-20 minutes.
- If you like a sweeter gravy, sprinkle the brown sugar over the onions and stir for a minute until it melts in.
Build the gravy:
- Stir in the balsamic vinegar and Worcestershire sauce, scraping up any tasty browned bits on the bottom of the pan.
- Sprinkle the flour over the onions and cook for 1 minute, stirring constantly.
- Gradually whisk in the beef stock, making sure to break up any lumps. Simmer for 5-10 minutes, or until the gravy thickens. Season with salt and pepper to taste.
Finish and serve:
- Return the sausages to the skillet and nestle them into the gravy. Cover partially and simmer for an additional 10-15 minutes, or until the sausages are cooked through.
- Serve the sausages and onion gravy over creamy mashed potatoes, with crusty bread, or your favorite side dish.
Tips:
- Flavors to try: Add a sprig of rosemary or thyme for an extra herbal flavor infusion.
- Vegetarian: Substitute with your favorite vegetarian sausages. Use vegetable stock for the gravy.
- Make-ahead: Prepare the onion gravy ahead of time. Reheat and add the sausages to finish just before serving.
