Chipolata Sausages with Onion Gravy

A simple, nourishing weeknight classic

There are some meals that don’t need reinventing. They just need to be done well.

Golden chipolata sausages, slow-softened onions and a rich, glossy gravy poured generously over chunky boiled potatoes. It is simple. It is fast. And it feeds everyone well.

This is the kind of dinner that feels like home.

Prep: 10 min · Cook: 25 min · Category: Dinner

Ingredients

Main

• 1kg beef chipolata sausages
• 2 large brown onions, sliced
• 2 tablespoons butter or olive oil
• 1½ tablespoons plain flour
• 2 cups beef stock
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste

To serve

• 1.2–1.5kg potatoes, peeled and cut into large chunks
• Extra cracked pepper

Method

1. Place potatoes in a large pot of salted water. Bring to the boil and cook until fork tender, around 15–20 minutes. Drain and allow to steam dry slightly for fluffier edges.
2. Heat a large frying pan over medium heat. Add the chipolatas and cook, turning occasionally, until golden and cooked through. Remove from the pan and set aside.
3. In the same pan, add butter or olive oil. Add sliced onions and cook slowly for 8–10 minutes until soft and lightly caramelised. Sprinkle over the flour and stir well for 1 minute. Gradually pour in the beef stock, stirring continuously to avoid lumps. Add Worcestershire sauce, salt and pepper. Simmer gently until thickened and glossy.
4. Return the sausages to the pan. Simmer for 5 minutes so everything absorbs that beautiful flavour.
5. Spoon sausages and onion gravy generously over chunky boiled potatoes. Finish with cracked pepper and fresh parsley if desired.

Variations

• Add a splash of cream at the end for a richer gravy

• A spoon of wholegrain mustard gives gentle depth