Sausages with Sticky Onion Gravy

Serves 4

Takes 30 mins

400g pack sausages
1 batch Basic Sticky Onions (see below)
1 tbsp plain flour
leaves from 1 sprig thyme
400ml beef stock
splash Worcestershire sauce
Basic Sticky Onions:
50g butter
12 medium onions
1 tsp sugar

1. Fry sausages for 15 mins or until browned, then remove from pan and keep warm. Heat sticky onions in same pan, then add flour, stirring for 1 min. Add thyme, then gradually add stock. Bring to boil then simmer for 5 mins until smooth. Add Worcestershire sauce, season and serve with sausages.

2. To make Basic Sticky Onions: the quantities shown make 600g, which is three batches. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.

Recipe by Good Food. Recipe from Good Food magazine, September 2006

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