Sausages in a chunky gravy
It’s that time of the year (that most wonderful time of the year) where you can completely justify eating comforting food.
You will need
- 3 decent quality sausages per person (I used the Italian jobs from the most excellent Block’n’Blottle)
- A medium onion per person (halved and then quartered)
- A measure of sherry/masala/glass of wine/beer
- A bay leaf
- A tablespoon of plain flour
- A blob of butter (25g maybe)
- Half a stock cube
- Pop the sausages and butter in an oven suitable pan on a medium heat
- Cool under the sausages have some colour and then remove, keep them to one side
- Pop the oven on 180
- Stick the kettle on
- Add the onions and bay leaf to the pan, reducing the heat
- Cook the onions until browned but still juicy. Takes about ten minutes
- Add the flour, turn the heat up, stir lots
- Once the flour has cooked out a bit add the stock cube and the booze
- Stir stir stir!
- Add enough water to make a reasonable watery gravy (or wine/beer if you’re using it)
- Add the sausages back and stick it all in the oven under thickened and the sausages are cooked through (about 20 minutes)
- Stir the skin in
- Serve with your favorite carbs (bread for me, natch), and a serious dose of blackpepper
My perfect winter food. Remember to fish out the bay leaf. Thyme would also me good in here.