SAUSAGES WITH ONION GRAVY
Instructions:
Sausages smothered in a thick gravy loaded with onions is just the kind of thing that my Mom would serve for dinner, and I still love it. This recipe is my variation on hers—with a marinade and a touch of red wine. You can use herb or Italian-seasoned pork sausages 8 large, fresh pork sausages 2 tbsp olive oil 2 red onions, sliced 1/4in (5mm) thick 3 yellow onions, sliced 1/4in (5mm) thick 2 garlic cloves, finely chopped a few sprigs of fresh or dried thyme 1 cup red wine or stout 2 bay leaves 1 sprig of fresh or dried rosemary 2 cups hot Beef Stock a handful of fresh curly parsley, chopped sea salt and freshly milled white pepper FOR THE MARINADE 2 tbsp olive oil a few sprigs of fresh or dried thyme 2 garlic cloves, chopped
SERV E S 4
- Mix the sausages and marinade ingredients in a self-sealing plastic bag and shake well. Refrigerate for 2 hours, or overnight.
- Put a large wok or deep, non-stick skillet over low to medium heat. When the pan is hot, pour in the contents of the bag and fry for 10–15 minutes until the sausages are golden brown on all sides. Remove the sausages from the pan with a slotted spoon.
- Pour the oil into the pan and heat until very hot. Add the onions, garlic, and thyme, stir well, and season with a large pinch of salt and a few twists of pepper. Cook over medium to high heat for about 10 minutes, stirring occasionally, until the onions are caramelized. Meanwhile, boil the wine in a small, heavy saucepan until it has reduced by about one-third.
- Pour the wine over the onions and stir in the bay leaves and rosemary. Continue cooking for another 10 minutes, stirring frequently, until the onions are gooey and red.
- Add the stock to the onions and mix well, then bring to a boil. Return the sausages to the pan. Turn the heat down to a gentle simmer, cover, and cook for 35 minutes, stirring occasionally.
- Throw in the parsley and check the seasoning before serving.