- 0:20 Prep
- 0:40 Cook
- 4 Servings
- Capable cooks
Feast your eyes on thick pork sausages with onion gravy that even the saucepan lids will love!
Ingredients
- 8 (775g) thick pork sausages
- 2 tablespoons olive oil
- 1 cup plain flour
- 1/2 teaspoon sea salt
- 2 eggs, lightly beaten
- 3/4 cup milk
Onion gravy
- 20g butter
- 1 large brown onion, halved, thinly sliced
- 1 tablespoon chopped fresh rosemary leaves
- 2 tablespoons plain flour
- 2 cups Massel beef stock
- 1 tablespoon redcurrant jelly
- 1 teaspoon worcestershire sauce
Method
- Step 1Preheat oven to 220°C/200°C fan-forced. Place sausages in a 6cm-deep, 25cm x 16cm (base) oval baking dish. Drizzle with oil. Bake for 10 to 15 minutes or until sausages start to brown.
- Step 2Meanwhile, place flour, salt, egg and milk in a bowl. Whisk until smooth.
- Step 3Working quickly, remove dish from oven. Pour batter into dish. Bake for 20 to 25 minutes or until batter is golden and puffed and sausages cooked through.
- Step 4Meanwhile, make gravy Melt butter in a saucepan over medium-low heat. Add onion and rosemary. Cook, covered, for 5 minutes or until onion has softened. Increase heat to medium-high. Add flour. Cook, stirring, for 1 minute. Slowly add stock, stirring. Add jelly and worcestershire sauce. Bring to the boil, stirring. Reduce heat to medium-low. Simmer for 10 minutes or until slightly thickened.
- Step 5Serve sausage mixture with gravy.
- Low carb
- Lower gi
Nutrition
3712 kj
Energy
61.3g
Fat Total
23.6g
Saturated Fat
4.3g
Fibre
34.8g
Protein
181mg
Cholesterol
2257mg
Sodium
49.2g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
