Sausages with onion gravy
4 servings
55 minutes
Sausages with onion gravy is a classic British dish that embodies a cozy home dinner. This simple yet incredibly aromatic combination of juicy sausages, slowly caramelized onions, and rich red wine gives the gravy a deep, velvety flavor. Bay leaves and rosemary add a touch of freshness, while beef broth makes the sauce rich and fragrant. The dish pairs perfectly with mashed potatoes or fresh bread, allowing one to enjoy the rich taste of the gravy. Historically, it emerged as an affordable and hearty solution for working families in Britain, becoming a symbol of warm and simple home cooking. Today it remains a favorite, especially on cool evenings when one wants to warm up at the table with loved ones while enjoying the aromas of traditional English dinner.
1
Place the sausages in a freezer bag with a seal, pour in the marinade ingredients, and shake well. Leave in the refrigerator for a couple of hours, or better overnight.
- Sausages (wieners): 8 pieces
- Dry red wine: 200 ml
2
Place a wok or a large deep non-stick pan over low or medium heat. Once heated, add the contents of the freezer bag and fry for 10-15 minutes until the sausages are evenly golden. Use a slotted spoon to remove the sausages from the pan.
- Sausages (wieners): 8 pieces
3
Pour oil into the pan and wait for it to heat up. Add onion, garlic, thyme, stir well, season with salt and pepper. Cook over medium or high heat for 10 minutes, stirring occasionally, until the onion turns golden. Meanwhile, pour wine into a small pot, bring it to a boil, and wait for it to reduce by a third.
- Olive oil: 4 tablespoons
- Red onion: 2 pieces
- Onion: 3 pieces
- Garlic: 4 cloves
- Thyme: to taste
- Sea salt: to taste
- Ground black pepper: to taste
4
Pour wine over the onion, add bay leaf and rosemary. Continue cooking for another 10 minutes, stirring often, until the onion is soft and dark.
- Dry red wine: 200 ml
- Bay leaf: 2 pieces
- Rosemary: 1 piece
5
Pour the beef broth over the onion, mix well, then bring to a boil. Add the sausages. Let it simmer on low heat for 35 minutes, stirring occasionally. Sprinkle with parsley. Season with salt and pepper to taste before serving.
- Beef stock: 500 ml
- Sausages (wieners): 8 pieces
- Parsley: to taste
- Sea salt: to taste
- Ground black pepper: to taste
