A quick, easy sausage recipe with a delicious gravy.
Thanks to Dr. Clare Bailey Mosley for this recipe
Ingredients
1 red onion sliced
250g mushrooms
1tsp thyme
1 1/2 tbsp olive oil
Approx. 500g sausages
300ml chicken stock
2tbsp brown sauce or 1tbsp Worcestershire sauce
1tbsp cornflour
Method
1: Preheat oven to 190C (170C fan).
2: Arrange the onion and mushrooms in the base of a medium roasting tin (approx 23 x 33cm). Scatter over the thyme and drizzle with olive oil. Place the sausages on top, then pour 100ml of the stock into the tin.
3: Roast for 30 min, turning the sausages halfway through.
4: Take the tin out of the oven and remove the sausages. Set them aside and keep warm. Pour the remaining stock into the tin, add the brown or Worcestershire sauce. Stir well.
5: In a small bowl, mix the cornflour with 1 tbsp of water until smooth, stir this into the stock and vegetables. Return the tin to the oven for 5 mins, or until the gravy has thickened. Season to taste.
6: Serve the sausages topped with the gravy.
We ate ours with brown rice and courgettes. Out of choice, we’d have had it with mashed potatoes and green beans, but the cupboard was bare the day we cooked this!