Sausages in Brown Onion Gravy

A delicious, hearty meal – a family favourite of ours…. I’m trusting you with the recipe 🙂 When my girls moved out of home… this dish was front and centre in the “Dishes Mum Cooked” recipe book I gave them! It has evolved over the past 30+ years to the rich, luscious recipe you see below.

While it may take a few hours to simmer (essential for those amazing, rich flavours so inherent in the dish) – it is easily made in the morning or even a day or two before, and just reheated for your meal.

Sausages in Brown Onion Gravy

Ingredients:

  • 1-2 tablespoons of oil, butter or dripping
  • 1 kilo Palmdale Meats, Thick Beef Sausages (10-12)
  • 2 onions, (or leeks) chopped (chunky if you like that, or fine if you’d prefer – medium if you can’t decide)
  • 2 slices of Palmdale Meats, home smoked, nitrate free, Bacon, chopped fine
  • 1-2 handfuls of mushrooms, chopped (optional)
  • 2 garlic cloves, chopped fine
  • 1/4 cup red wine
  • 1/4 cup Tomato Sauce (GF recipe here)
  • 2 tablespoons of Soy Sauce (use Tamari for a GF alternative)
  • 1-2 tablespoons of Worcester Sauce (I make this too – here’s my recipe)
  • 2-3 cups of water
  • 1-3 teaspoons of stock powder or stock concentrate
  • (or replace last two items with 1-3 cups of a good beef stock)
  • 2 teaspoons of GF Corn Flour with a little water to make it a paste

Method:

  • Put a deep, heavy bottomed frypan on medium/high heat and add your choice of butter, oil or dripping
  • Add the Palmdale Meats, Thick Beef Sausages and gently brown – should take about 5 minutes.  You aren’t looking to cook them at this stage, just brown them.
  • While the Palmdale Sausages are browning, chop your onions (or leeks), bacon and mushrooms (if using)
  • Once the Palmdale Sausages are brown, take them out of the pan and set aside.
  • Check the pan.  Palmdale Meats, Thick Beef Sausages are very lean.  If the pan is dry, you will need to add another tablespoon or two of butter, oil or fat before adding the onions. If you don’t, the onions won’t caramelise properly and will just burn without giving any of that fantastic flavour they would normally give.
  • Turn down the heat to low and start browning the onions (or leeks) While you are doing that, chop the garlic finely. Keep an eye on the onions, stirring occasionally.
  • How long to cook the onions?  THAT is a mixture of preference and just how chunky you’ve cut the onions!  5 minutes will, generally, have them “just brown” and that is delicious…… keep on the low heat and really caramelise them, and that is AMAZING. Lets face it though, not all of us have all that time (it can take 10-20 minutes to do this properly, all the time) so don’t stress and cook as long as you can.
  • When you feel the onions are cooked enough. Add the garlic, bacon and mushrooms stirring regularly until mushrooms have sweated and soft – this should take a couple of minutes.
  • Get the wine as well as the sauces measured out into a jug or a glass while this is happening.
  • Pour in the Wine/Tomato/Toy/Worcester mix and stir gently until most of the residue from the bottom of the saucepan has lifted.  
  • Put the sausages back into the saucepan, and add your choice of stock mixture in the frypan – then put the lid on.
  • Simmer the recipe on a very low heat for 1-2 hours – making sure it doesn’t boil dry.  Close to dishing up time, take the saucepan off the heat and when it stops bubbling, stir in the cornflour/water mixture, put it back on the heat and stir constantly until it comes back to the boil.  Simmer for at least 5 minutes before serving.
  • Alternatively….
    1. If you don’t have a saucepan with a lid, or one deep enough, you may choose to finalise cooking in a casserole dish with a lid.  This method is great if you are going to be cooking for longer than 2 hours or you want a set and forget dish.  First add a cup of the stock mixure along with the cornflour mix to the saucepan, simmer until thick – stirring constantly.  Transfer this mixture to the casserole dish along with the sausages and the rest of the stock and stir well.  Put the lid on.  Put into the oven on 110-120oC for 2-4 hours, stirring once in the first half hour at least.
    2. Use your Slow Cooker.  Put the Sausages and onion mixutre into the slow cooker and cook on high for 2 hours, low for 4 hours. 5 minutes before serving, add the flour mixture and cook on high, stirring all the time, until flour has thickened the sauce.

This dish is particularly yummy with mashed potato, but why not try something different – Cauliflower Mash or Parsnip Mash.  Very nice with rice of any colour/flavour (white, brown, jasmine, black, wild….)

Can you make this with other sausages!

Oh yes!  I have tried quite a few variations that I’ll add here, maybe they’ll tempt your tastebuds.

  1. Using the Palmdale Meats, Lime Chilli and Coriander Chicken Sausages
    • replace the beef stock with chicken stock
    • replace mushrooms and bacon with a little chopped lime zest
    • replace the tomato sauce with sweet chill sauce
    • Other than that – apart from them taking a little less time to brown because they’re thinner – the same as above
  2. Using Palmdale English Style Pork Sausages – Thick style
    • replace the beef stock with chicken stock (pork if you have it, but chicken at least)
    • replace mushrooms with a chopped Apple (peeled and with core removed), 1/4 teaspoon of cinnamon and 1/2 teaspoon of fennel.
    • Leave out the tomato sauce
    • Other than that – the same as above.
  3. Using Palmdale Meats Moroccan Lamb Sausages
    • replace the beef stock with chicken stock (Lamb if you have it, but chicken at least)
    • replace mushrooms and bacon with a little chopped lime zest, coriander and a teaspoon of mustard seeds
    • increase the garlic x2
    • replace all of the tomato sauce with 1 teaspoon of fish sauce and a little extra Soy (or Tamari)
    • add a tin of drained (and well rinsed) chick peas
    • Other than that – apart from them taking a little less time to brown because they’re thinner – the same as above

 

What can you do with leftover Sausages in Brown Onion Gravy

  • Chop up the sausages into small pieces (not too tiny) and make pies with them
  • Chop up the sausages and turn into a sausage form of Shepherd’s Pie
  • Put into a container or ziplock back and freeze (for up to 2 months) for another meal, quickly warmed up and served
  • Add cooked Potato (sweet potato is yummy) cubes and bake in oven until well warmed for quick casserole.

 

Recipe courtesy of Palmdale Village Meats, Chicken and Seafood

Another way we’re happy to serve!

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