Beef Sausages with Onion Gravy
Sizzling thick beef sausages smothered in rich, slow-caramelised brown onion gravy. A hearty Queensland country classic.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •heavy-base frypan
- •tongs
- •wooden spoon
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 42 g
- carbs
- 16 g
- fibre
- 3 g
- protein
- 26 g
- calories
- 540 kcal
Instructions
- 1
Heat the olive oil in a large heavy-base frypan over medium heat.
- 2
Add the beef sausages and cook, turning occasionally, for 10 to 12 minutes until evenly browned and cooked through.
- 3
Transfer the sausages to a warm plate and cover loosely with foil.
- 4
Add the butter and sliced brown onions to the remaining fat in the frypan.
- 5
Cook the onions over medium-low heat for 12 to 15 minutes until soft, deeply browned, and sweet.
- 6
Sprinkle the plain flour over the onions and stir continuously for 1 minute to cook out the raw flour taste.
- 7
Gradually pour in the beef stock, stirring well to scrape up the caramelised bits from the pan bottom.
- 8
Stir in the Worcestershire sauce, Vegemite, fresh thyme leaves, and cracked black pepper.
- 9
Simmer the gravy for 4 to 5 minutes until thickened, glossy, and smooth.
- 10
Return the sausages and any resting juices to the pan and warm through for 2 minutes before serving.
Chef's tips
Cook the onions low and slow to develop rich sweetness before adding the flour. Pricking thick butcher sausages is unnecessary and lets out delicious juices, so let them brown gently in the frypan.
Ingredient substitutions
- plain flour → gluten-free plain flour or cornflour slurry
- Vegemite → dark soy sauce or commercial gravy browning
- beef sausages → thick pork or Cumberland sausages
Storage
Store leftover sausages and gravy in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in a frypan over medium-low heat with a splash of water until steaming hot throughout.
Common mistakes to avoid
- •Rushing the onions over high heat, which burns them instead of caramelising.
- •Adding liquid all at once, which can create lumps in the gravy.
- •Pricking the sausage casings with a fork, causing them to dry out.
Serving suggestions
Cooked Beef Sausages with Onion Gravy?
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