Chicken sausages with sage and onion gravy

  • 15 mins cooking
  • Serves 4
  • Print


Sausages with sage and onion gravy
  • 2 tablespoon olive oil
  • 8 x 475g chicken sausages (1kg)
  • 2 tubs mashed potato with cheese
  • 200 gram rocket (arugula) leaves
Sage and onion gravy
  • 2 tablespoon olive oil
  • 1 teaspoon bottled crushed garlic
  • 1/2 cup (150g) caramelised onion
  • 1 tablespoon plain (all-purpose) flour
  • 1 cup (250ml) chicken stock
  • 8 fresh sage leaves
  • 1/3 cup (80ml) apple cider


Chicken sausages with sage and onion gravy
  • 1
    Heat oil in a large frying pan over medium heat, cook sausages, turning, for 10 minutes or until cooked through.
  • 2
    Meanwhile, make sage and onion gravy.
  • 3
    Microwave mashed potato according to directions on tub.
  • 4
    Divide sausages among plates, top with sage and onion gravy, serve with rocket and mashed potato. Top with extra sage leaves, if you like.
Sage and onion gravy
  • 5
    Heat oil in a medium saucepan, cook garlic and caramelised onion until fragrant.
  • 6
    Add flour, cook, stirring, 1 minute. Gradually add stock, then torn sage leaves and cider, simmer, uncovered, about 10 minutes or until gravy is thickened slightly. Season to taste.


Larger supermarkets stock ready-mashed potato. You will find it either in the refrigerated or freezer sections. Jars of caramelised onion can be found in the condiment aisle.

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