Sausage in Brown Onion Gravy

We had a bit of a blah weekend just gone,  the chief taste tester/bottle washer and I were sickies.  Winter has set in early and given us both colds, so no cooking bar the essential stuff. 

Sunday was our quarterly trip to Sydney for Costco and Sizzlers,  the other half hates shopping so his reward for driving to Sydney early on a Sunday morning and spending 30 minutes pushing the trolley around Costco while I "get" is to have lunch at Sizzlers on the way home.

So we have a midish week blog, I hope you don't mind.

Do you ever look at the sausages in the fridge and you just cannot face another boring sausage?  That was me this evening!  I gave my boys the options sausage and mash or sausage in brown onion gravy.  They chose the latter without the blink of an eye, I must say it is a nice change and easy to whip up on a weeknight.

1kg good quality sausages
1 tablespoon olive oil
20g butter
3 large brown onions, sliced
1/4 cup plain flour
2 cups beef stock
2 tablespoons Worcestershire sauce
1/4 cup  tomato sauce

Cut sausages into 4 if using thin sausages 3 if using thick (manageable sized pieces).  Heat olive oil in pan and cook sausages, sausages just need to be browned on all sides.

Remove the sausages from the pan and place aside.

In the same pan melt the butter and add the onions,  you may need to turn down the heat so the onions don't burn.  Cook until translucent, add the flour and cook for 3 to 5 minutes stirring occasionally to ensure the flour doesn't burn.

Add the stock a little at a time stirring to create a thick sauce with no lumps.

Add the sauces and stir through and allow to come to a simmer.

Add the sausages back to the sauce, cover and allow to simmer over a low heat for 20 to 30 mins.

Serve with mash and peas.