Quick & Easy

Sausages with caramelised onion and mustard gravy

Served in the most basic of bistros to the poshest of gastro pubs, the ubiquitous sausage and mash never fails to please. We've teamed it with a hearty onion gravy here, you're going to love it.
sausages with caramelised onion and mustard gravy



1.Heat 1 tablespoon olive oil in large frying pan; cook 2 thinly sliced medium brown onions(150g) and 2 teaspoons fresh thyme leaves, stirring, about 10 minutes or until caramelised. Stir in 1½ tablespoons plain (all-purpose) flour, then gradually stir in 1 cup chicken stock, ½ cup water and 2 teaspoons dijon mustard. Cook, stirring, until gravy boils and thickens.
2.Heat 2 teaspoons olive oil in medium frying pan; cook 8 thin chicken sausages (560g) until cooked through. Serve sausages with onion and mustard gravy and mashed potatoes

Serve with potatoes mashed with a little olive oil and garlic; the Greeks call it: ‘skordalia’.


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