These sausages bring their own pepper and Worcestershire, so the gravy only needs onions, butter and stock.
From the shop
Start with 750 g of Worcestershire cracked black pepper sausages. Thick sausages work in the same gravy. Add a little cracked pepper to the gravy if you use them.
The sausages already carry strong pepper and Worcestershire flavour. Keep the gravy simple and taste it before you season.
Ingredients
- 750 g Worcestershire cracked black pepper sausages
- 1 tbsp oil
- 1 tbsp butter
- 2 brown onions, thinly sliced
- 1 tbsp plain flour
- 400 ml beef stock
- Mashed potato, to serve
Buy the cuts for this recipe
Worcestershire Cracked Black Pepper Sausages$24.99per kilogram
Angus Thick Sausages$19.99per kilogram
Method
- Heat the oil in a large frying pan over medium heat. Brown the sausages for 6 minutes, turning them often. Lift them onto a plate.
- Turn the heat to low. Add the butter and onions. Cook for 8 minutes until soft and golden.
- Stir in the flour. Cook for 1 minute.
- Pour in the stock a little at a time and stir after each pour. Cook for 2 minutes until the gravy thickens.
- Put the sausages back in the pan. Cover and simmer for 8 minutes, turning them once.
- Check the centre of a sausage. It must read 75°C. Taste the gravy before you season it.
Serve it
Serve on mashed potato with the onion gravy spooned over.