About the Recipe
Ingredients
1/2 tbsp oil
8 sausages of choice
1 large onion , halved and finely sliced (yellow, white or brown)
2 garlic cloves , minced
3 tbsp flour (plain)
2 cups beef stock/broth , low sodium, store bought or homemade
1/4 tsp salt
1/2 tsp black pepper
Peas
Preparation
Step 1
Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size – mine take around 8 minutes.
Step 2
Remove sausages onto a plate. Turn heat down to medium.
Step 3
2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
Step 4
Saute onion and garlic: Add onion and garlic, cook until golden brown – around 4 minutes.
Step 5
Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
Step 6
Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.
Step 7
Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want – it will thicken more as you serve it.
Step 8
Season: Add salt and pepper. Stir, taste, then add more salt if you want.
Step 9
Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option – Creamy Cauliflower Mash)
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