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Cumberland Sausages with Caramelised Onion Gravy
Ingredients
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450 gram (1 pound) Cumberland sausages
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2 tablespoons oil
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225 gram (8 ounce) red onions, sliced thinly
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1 tablespoons balsamic vinegar
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1 tablespoons red wine (optional)
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1 tablespoons Dried Thyme
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300 millilitre (½ pint) beef stock
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1 tablespoons plain flour
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2 tablespoons redcurrant jelly
Key Products
Instructions
- 1 Meanwhile, heat the oil and fry the onions on a medium-heat for about 10 minutes until they are softened.
- 2 Add the balsamic vinegar and red wine and continue to cook for 3-4 minutes. Blend the Thyme with the stock and flour and add to the pan with the redcurrant jelly.
- 3 Bring to the boil and simmer for 2-3 minutes or until thickened and glossy. Serve the sausages with the gravy and creamy mashed potato.
- 4 Grill or bake the sausages, until cooked through.
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