Sausages in Onion Gravy – Gravy with Everything

As my first week back on track with WW (weight watchers to those that don’t know) I reflect on good choices made and I’m focusing on the week ahead.

One thing I have to do is plan our meals so I know what I’m cooking in the evenings around family life where it is a evening meeting, Jane at Brownies or the daughter out babysitter, planning the diner is key to being in control. Therefore, my planning starts the week before, firstly writing down what is happening each evening, then secondly choosing which meals we would like that week, then lastly working out which days it would be best to have them, not cooking risotto on an evening where I’m back home till late.

The next key tool for being in control for me was learning how to program my oven. Sounds stupid, but being able to get a cottage pie, roast chicken or sausage in onion gravy, automatically turn on, and be ready on time when you have been sat outside a ballet lesson for the last hour is priceless.

This brings me on to the recipe for this blog, which is my version of my Mother In Law’s family favourite, Sausage in yoghurt gravy. I don’t as a rule have plain yoghurt in the fridge, so I went for something different and I love onion gravy. I have developed this gravy receipt over the last couple of years and it is so simple it’s crazy not to have it whenever you cook something in the oven. I use it for sausages, chops or even meatballs, and I think it tastes great.

Sausage In Onion Gravy

Serves: 4
Prep Time: 5min
Cook Time: 40min

Ingredients:
12 Sausages
1 Onion thinly sliced
1 tsp Smoked Paprika
2 Beef OXO cubes
500 ml Boiling Water
3 Tbsp Plain Flour
150 ml Cold water

Steps:

1. Crumble the oxo cubes in to oven proof dish you’re going to cook the sausages in and mix with the boiling water.
2. Sprinkle the smoked paprika into the stock.
3. Slice the onion very thinly and lay in the stock.
4. Put the sausages on top of the onion in the stock.
5. Cover in foil and cook in the over for 30 minutes on 200c.
6. With 10 minutes left of the cooking time, mix the flour and cold water together into a watery paste.
7. Take the sausages from the over, remove the foil and add the flour water and mix with the stock, stir quickly to avoid lumps.
8. Put it back in the over uncovered for the remaining 10 minutes.

Notes:
To serve, plate the sausages first add vegetables of your choice and then spoon over onion gravy.