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Sausages with Onion Gravy *

November 21, 2008

6 sausages
2 medium onions
brown sugar
salt
butter
some green beans to serve

 

Put the sausages in the pan with some oil. Fry them. Keep an eye on them. Don’t let the skins burn before the “meat” inside has cooked through.

Slice the onions roughly – be quite cavalier – and add to the pan. (I put some butter in at this point because I do rather like to see it bubble and foam.)  Sprinkle some brown sugar on top. Stir, stare and marvel. If necessary, add salt repeating the stir,stare and marvel cycle.

When the sausages are cooked (just poke them), start blanching a packet of green beans. When the water’s boiling, remove the sausages and onions from the pan and serve them in dishes.

Pour some already mixed instant gravy into the frying pan. Mix it all together. Pour the resulting onion gravy over the sausages and onions and serve with the beans.

We really enjoyed making and eating this and thus ended up feeling quite smug.

* Assuming my colleague Tom isn’t a vegetarian, I think he really ought to make this tonight. He absolutely deserves the comfort food.

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2 Comments
  1. Nah – Guinness sausages is best!

    Fry a finely chopped onion on a low heat for around 30-45 minutes. Turn up the heat and add sugar until the onion pieces are caramelised. Turn back down to a low heat, add 1 pint of beef stock and 3/4 can of Guinness (you can drink the rest…).

    Next, fry the sausages until golden-brown, and add them to the Onion-Guinness mix. Bubble up for about 15 minutes, then add sugar to taste.

    Add flour to thicken up the mixture if necessary. Serve with mashed potato and carrots.

  2. I’ll give it a go Stuart. 🙂

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