Back to Recipe Menu

Sausages with onion gravy


  • Blanch the sausages in a pot of simmering water until firmish when squeezed. Then drain well and set aside.
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onions with the caster sugar, covered, for about 30 mins to caramelise, stirring now and again.
  • Add the flour and briefly cook, continually stirring to incorporate well.
  • Then add 1 cup stock with the mustard, Worcestershire, seasonings and parsley. Stir and gently cook for about 10-15 mins until thick and fragrant, adding more stock if needed. Taste for seasoning.
  • At the same time, cook the sausages on a preheated, lightly oiled ridged grill (or BBQ).
  • To serve, mound hot mashed potato on individual plates and top with the sausages and plenty of gravy.


  • 12 well-flavoured sausages
  • olive oil
  • 6 medium onions, finely sliced
  • 1 heaped tspn caster sugar
  • 1 tbsp plain flour
  • 1-2 cups beef stock
  • 1 heaped tspn mustard
  • a splash of Worcestershire sauce
  • sea salt & freshly ground pepper
  • 1 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm