Sausages with sticky onion gravy

• sausages↗400g pack g
• Basic sticky onions1 batch

  (see recipe underneath)

• plain flour↗1 tbsp tbsp
• thyme↗1 sprig

  leaves picked

• beef stock↗400ml ml
• Worcestershire sauce↗splash
• butter↗50g g
• medium onion↗12
• sugar↗1 tsp tsp

Step-by-step instructions

1. 1

   Fry sausages for 15 mins or until browned, then remove from pan and keep warm. Heat 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. 2

   For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. 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.