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Red onion gravy for sausages
dressings / sauces | serves 4-6
Once you've tried this rich onion gravy, serving sausages and mash without it will become unthinkable. But don't be tempted to rush the longer you cook the onions, the sweeter and richer your sauce will be.
1. Gently fry the onions in the butter and a splash of olive oil and cook very slowly for about 40 minutes, until theyre sticky and dark golden in colour. Add the wine and reduce by half, then add the sage and stock. Season to taste. Bring to the boil before generously pouring over bangers and mash.
Recipe Sarah Tildesley
Photo Steve Baxter
from Issue 13
ingredients
4 onions, very finely sliced A small knob of butter
Olive oil
250ml white wine
2 sprigs of sage, leaves picked and finely sliced
300ml chicken or vegetable stock