Gordon Ramsay Sausage Onion Gravy Recipe

This rich sticky gordon ramsay sausage onion gravy recipe is made with thick pork sausages and red onions, and ready in 35 minutes. The deep amber onions melt into the beef stock, creating a glossy, savory pool around the perfectly browned sausages. I always crave this comforting dish when the weather turns chilly.

Why This Classic Works

I used to rush my onions, leaving them pale and the gravy thin. I learned that letting the red onions slowly caramelize with balsamic vinegar is the key to deep flavor.

The slow reduction gives the gravy a glossy finish without needing heaps of flour. It feels like a proper British pub meal right in my own kitchen.

Gordon Ramsay Sausage Onion Gravy Recipe Ingredients

• 8 thick pork sausages
• 1 tbsp olive oil
• 2 large red onions, thinly sliced
• 2 tbsp unsalted butter
• 2 tbsp balsamic vinegar
• 1 tbsp plain flour
• 400ml beef stock
• 1/2 tsp salt
• 1/2 tsp black pepper

How To Make Gordon Ramsay Sausage Onion Gravy Recipe

1. 1. Brown the Sausages: Heat the olive oil in a large skillet over medium heat, fry the sausages for 10 minutes until browned, then remove to a plate.
2. 2. Caramelize the Onions: In the same pan, melt the butter over medium-low heat and cook the sliced red onions for 10 minutes until soft.
3. 3. Add the Balsamic: Pour in the balsamic vinegar and cook for 2 minutes until it becomes sticky and coats the onions.
4. 4. Build the Gravy: Stir in the flour and cook for 1 minute, then gradually pour in the beef stock while stirring to prevent lumps.
5. 5. Simmer and Serve: Return the sausages to the pan and let everything simmer for 5-8 minutes until the gravy is thick and glossy.

Recipe Tips

• Don’t rush the onions: Cooking them slowly draws out their natural sweetness for a richer gravy.
• Use quality sausages: A high meat content ensures they hold their shape and release better flavor into the pan.
• Deglaze properly: Scrape up all the brown bits from the sausages when you add the stock.

What To Serve With Sausage Onion Gravy

Creamy mashed potatoes are the absolute best pairing for this dish, acting as a sponge for the rich sauce. You can also add some buttery garden peas or roasted carrots on the side.

How To Store

Keep any leftover sausages and gravy in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water if the gravy gets too thick.

FAQs

• Can I use white onions instead of red? Yes, white or yellow onions work well. Red onions just offer a sweeter flavor and deeper color.
• Can I freeze this gravy? Absolutely. The gravy and sausages freeze beautifully for up to 2 months in a sealed container.
• Do I have to use flour? The flour helps thicken the gravy quickly. You can omit it and simply boil the stock longer for a thinner, more intense jus.
• What stock is best? Beef stock provides the richest color and taste. A robust chicken or vegetable stock will also work in a pinch.

Nutrition

• Calories: 450 kcal
• Total Fat: 32 g
• Saturated Fat: 12 g
• Cholesterol: 65 mg
• Sodium: 850 mg
• Total Carbohydrate: 18 g
• Protein: 16 g

Try More Recipes:

• Gordon Ramsay Sunday Roast Recipe
• Gordon Ramsay Sticky Pork Ribs Recipe
• Gordon Ramsay Chicken Tenders Recipe

gordon ramsay sausage onion gravy recipe

Recipe by Sophie Lane

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Rich sticky gordon ramsay sausage onion gravy recipe made with thick pork sausages, red onions, and balsamic vinegar, ready in 35 minutes. It is a comforting, easy choice for a cozy weeknight dinner.

Ingredients

• 8 thick pork sausages

• 1 tbsp olive oil

• 2 large red onions, thinly sliced

• 2 tbsp unsalted butter

• 2 tbsp balsamic vinegar

• 1 tbsp plain flour

• 400ml beef stock

• 1/2 tsp salt

• 1/2 tsp black pepper

Directions

• 1. Brown the Sausages: Heat the olive oil in a large skillet over medium heat, fry the sausages for 10 minutes until browned, then remove to a plate.
• 2. Caramelize the Onions: In the same pan, melt the butter over medium-low heat and cook the sliced red onions for 10 minutes until soft.
• 3. Add the Balsamic: Pour in the balsamic vinegar and cook for 2 minutes until it becomes sticky and coats the onions.
• 4. Build the Gravy: Stir in the flour and cook for 1 minute, then gradually pour in the beef stock while stirring to prevent lumps.
• 5. Simmer and Serve: Return the sausages to the pan and let everything simmer for 5-8 minutes until the gravy is thick and glossy.