Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat the oven to 200°C. Toss the sausages with olive oil, place on a tray, and roast for 18-20 minutes, turning once, until golden and cooked through. You can pan-fry if preferred, but oven roasting gives you time to focus on the gravy.
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For
4
M
I
Sausages
8
Pork sausages, good-quality
1
tbsp
Olive oil
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Per Serving
Calories
620kcal
Fat
26g
Carbs
62g
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If the gravy ever looks too red, reduce it uncovered first before adding anything else. | Butter at the end softens both flavour and colour if needed. | No Bisto, a small splash of soy sauce or extra Worcestershire can help, but add carefully. | Mash rule to remember, potatoes should be soft enough to crush easily with the back of a spoon before draining. | Bubble and squeak: Mix leftover mash with chopped sausages and fry into crispy cakes. | Gravy toast: Reheat sausages and gravy and spoon over thick toast for a next-day lunch. | Onion gravy freezes well for up to 3 months.
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Chris S
a month ago
Best onion gravy EVER! Tyler, we loved this one! One massive problem in our house now, the kids only want to eat my food! My wife loves the fact she’s no longer the house cook! Again forgot to take a picture but I’m sure I’ll make this one again!
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Tyler
a month ago
Thanks, Chris! So glad it’s a hit at your place
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Emma F
a month ago
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A
Adam U
2 months ago
Very nice. Gravy is amazing
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Tyler
a month ago
Thanks, Adam! Gravy goals achieved! 😋
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Damien M
2 months ago
What a great simple dish. Daughters loved it and I loved it. I can honestly say I'd be er have made this but for this easy to follow recipe.
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Damien M
2 months ago
Meant to say "I'd never have made this"
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Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat the oven to 200°C. Toss the sausages with olive oil, place on a tray, and roast for 18-20 minutes, turning once, until golden and cooked through. You can pan-fry if preferred, but oven roasting gives you time to focus on the gravy.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
Sausages
8
Pork sausages, good-quality
1
tbsp
Olive oil
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
620kcal
Fat
26g
Carbs
62g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If the gravy ever looks too red, reduce it uncovered first before adding anything else. | Butter at the end softens both flavour and colour if needed. | No Bisto, a small splash of soy sauce or extra Worcestershire can help, but add carefully. | Mash rule to remember, potatoes should be soft enough to crush easily with the back of a spoon before draining. | Bubble and squeak: Mix leftover mash with chopped sausages and fry into crispy cakes. | Gravy toast: Reheat sausages and gravy and spoon over thick toast for a next-day lunch. | Onion gravy freezes well for up to 3 months.
Only visible to you
Made it?
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Chris S
a month ago
Best onion gravy EVER! Tyler, we loved this one! One massive problem in our house now, the kids only want to eat my food! My wife loves the fact she’s no longer the house cook! Again forgot to take a picture but I’m sure I’ll make this one again!
Like
Reply
Cancel
Tyler
a month ago
Thanks, Chris! So glad it’s a hit at your place
Like
Reply
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Emma F
a month ago
Like
Reply
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A
Adam U
2 months ago
Very nice. Gravy is amazing
Like
Reply
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Tyler
a month ago
Thanks, Adam! Gravy goals achieved! 😋
Like
Reply
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Damien M
2 months ago
What a great simple dish. Daughters loved it and I loved it. I can honestly say I'd be er have made this but for this easy to follow recipe.
Like
Reply
Cancel
Damien M
2 months ago
Meant to say "I'd never have made this"
Like
Reply
Cancel
