Brown Onion Gravy with Grass Fed Beef Sausages

Brown onion gravy – a classic to team with our preservative free beef sausages, creamy mash & greens.  Fresh herbs impart lovely flavours and the balsamic vinegar at the end gives balance that make this brown onion gravy one to try! Don’t take our word for it.  I think I could try substituting the thyme and sage out for rosemary and have a lovely onion gravy that would team beautifully with our lamb sausages. I haven’t tried it, but think I might.

I use beef stock made from our bones for the added health bonus and deeper flavour. I keep supplies of this on hand in the freezer.

• 50 grams butter
• 2 large brown onions – thinly sliced
• 2 teaspoons sugar
• ½ cup red wine
• 2 sprigs thyme
• 1 sprig of sage leaves
• 2 cups of beef stock
• 1 teaspoon Worcestershire sauce
• ½ teaspoon yellow mustard
• ½ teaspoon salt
• Generous grinds of black pepper
• Bit less than 1 tablespoon balsamic vinegar
• 1 tablespoon cornflour
• Extra 25 grams butter

Melt butter in frypan over medium to high heat. Add onions and sugar and cook for around 20 minutes until caramelised.

Add red wine and fresh herbs and boil for 2 minutes to burn off alcohol, then reduce to heat to low/medium for another 5 minutes.

Add the beef stock, Worcestershire sauce, salt, pepper and mustard. Allow it to return to the boil, then reduce to low and cover. Simmer for 20 minutes.

Mix the cornflour with a small amount of cold water to make a runny paste. Uncover the pan, remove the herbs, add the cornflour mix and stir until thickened. If not as thick as you would like, repeat with a small amount more of cornflour.

Add the extra butter and stir until melted.   Sample, then season to taste.

If you’d like to enjoy this lovely gravy with our grass fed sausages – our preservative & gluten free (or paleo) beef sausages can be found in all of our Beef Hamper options  and our preservative & gluten free lamb sausages can be found in our BBQ Lamb Hamper. 

Enjoy, Kirrily