Ingredients
1litre of Good Quality Beef Stock
25g Butter
2 x Medium Onions
Little Bit of Flour
Method
I am going to show how to make sausage gravy. Now, this gravy is predominantly made with onions and is absolutely ideal to serve with sausages. To make really good onion gravy, you need to have a beautiful beef stock.
Now, you all know that you can buy beef stock in supermarkets already made, this is one that I bought from a packet and I boiled it, added extra flavour, I put tomatoes inside it, I put onions inside it and I really added to it a few carrot trims just to give it a little bit more body and flavour. This is an absolutely essential part of making really, really good onion gravy or sausage gravy. You can make it with a vegetarian base that is with the vegetable stock to use with, perhaps, vegetarian sausage. But this is today, onion gravy, and I am going to show you a very, very special method. Take about 25 grams of butter into a sauce pan, take two medium onions and you will notice the onions got lines running down like that, I want you to slice them down the line. I don’t want them cut from this side across the lines because they are going to get swoopy since they are not regular pieces. I want this to be an onion sliced in regular pieces. Now, to get that, just touch the side with your blade and cut the long pieces and shred it down the lines. When we finish slicing, you will see most of the pieces are about the same size, and why is that necessary? When you are actually cooking these in the pan, they are not going to cook unevenly if they are sliced evenly. Now, these onions are breaking down, and the butter, and are already beginning to colour a little and you can see that method of slicing is given a chance to get the same colour, if you would chop this in small bits and big bits, you will get an uneven colouring and what I want for this is a very even colouration. This process will take about 10 minutes on the medium heat. I am going to add, to give this sausage consistent texture and a sauce-like texture, just a little flour. What I will do is sprinkle it over the top of the onions and this will combine with the butter and then we’ll cook it a little more and we will create what is known as the brown roux. These onions and this flour are ready to receive stock now, the flour is cooked, and it’s combined with the butter. I am going to add the brown stock and we will bring that back to boil, check the consistency and there is much stock as there is needed to give me the desired thickness. Just want it to be about the consistency of single cream, doesn’t want it to be as thick as double cream that makes if far too thick and unpleasant. I am going to season it with salt and pepper and perhaps a pinch of sugar, I haven’t made up my mind yet. I am going to cook this for approximately 20 minutes. The onion gravy is now ready. One last thing, taste it – delicious – add more pepper. This will be absolutely delicious with marsh and sausages, shouldn’t be too thick with onions but thick enough.
