Resident eejit. Radio4, kitchen dancing, owning recipe books to read not follow
Dec 9, 2018 2 min read

Sausages in a chunky gravy

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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.

Onions frying Sausages after first browning Keep the faith Stir the skin in! Before