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Sausages and onions with beer gravy

Sausages and onions with beer gravy

 

A new twist on a traditional English favorite. Accompanied by a helping of mashed potatoes is a great way to serve these sausages.


Preparation time: 10 minutes
Cooking time: 35 minutes
Serves 2

  • 2 Tbsp olive oil

  • 6 thick sausages

  • 2 large onions, thinly sliced

  • 1 Tbsp plain flour

  • 150 ml (5 fl oz) beer

  • 150 ml (5 fl oz) onion or vegetable stock or water

  • Salt and black pepper

  • Mashed potatoes to serve
     

  1. Heat the oil in a large frying pan then add the sausages and brown them quickly on all sides to seal them.

  2. Stir in the onions, toss in the hot oil, then lower the heat to medium and cook for 20 minutes, turning the sausages occasionally.

  3. Remove the sausages from the frying pan and keep them warm. Scatter the flour over the onions, then stir it in over the heat breaking up any lumps that form. Gradually add the beer and stock, then bring the gravy to the boil, stirring continuously.

  4. Season to taste. I like to serve this with a mound of mashed potatoes, the sausage, resting against it, then the gravy spooned around the plate and vegetables scattered among the onions.

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