Sausages with Onion and Mustard Gravy

By sarah_carroll

Ingredients

• 8 thick beef sausages
• 20 g butter
• 3 yellow onions, thickly sliced
• 2 garlic cloves, crushed
• 1 T brown sugar
• 1 T red wine vinegar
• 1 1/2 T Plain Flour
• 1/2 c dry red wine
• 1 1/2 c beef stock
• 1 T whole grain mustard
• 2 t Dijon Mustard
• Mashed Potato, to serve
• Steamed peas, to serve

Details

Servings 4

Preparation

Step 1

Preheat oven to 100C. Heat a large frying pan over medium heat. Add the sausages and cook, turning occasionally, for 8 minutes or until brown all over and cooked through. Transfer to an oven tray and place in the oven to keep warm.
Meanwhile, to make the mustard gravy, add the butter to the frying pan over medium low heat. Add th onion and garlic and cook, stirring occasionally, for 15 minutes or until onion is soft and caramelized. Add the sugar and vignagra and cook, stirring, for 2 minutes or until well combined. Add the flour and stir to combine. Add the wine and bring to the boil. Add the beef stock and bring to the boil. Cook, strring, for 2-3 minutes or until the sauce boils and thickens. Add the wholegrain and Dijon mustards and stir to combine. Remove from heat.
Spoon mashed potato amon serving plates. top with Sausages. Our over the onion gravy and serve immediately with steamed peas, if desired.