The in-laws came for dinner on Friday and brought with them a big bag of fresh farm sausages for us to eat. Dan’s brother had been helping out a friend on his farm and was given loads of sausages and bacon as payment. The sausages were made from pork meat from that very farm – these sausages were worthy of a good meal. There’s no better accompaniment to sausages that some fluffy homemade mash and gravy. Rather than mixing up some flavourless gravy granules, I threw whatever I could find into a pan – the results were fantastic. So good, that I thought it was only right to share my recipe with you.
To make my onion, red wine, date and chorizo gravy you’ll need:
1 big red onion
Big spoon of butter
1 smal glass of red wine
350ml of beef stock
Handful of dates cut into small pieces
Small handful of chorizo cut into small pieces
Pinch of sage
Pinch of rosemary
Salt and pepper
2-3 tspns cornstarch
- Place your butter in a deep pan to melt on a medium heat, cut your onion into strips and cook into the butter for 2-3 minutes. Add in your red redwine, dates and chorizo and cook for 2 minutes then add in your beef stock and cook on a medium to high heat.
- Add in your bay leaf, herbs and salt/pepper to taste and continue to cook. It should begin to reduce.
- To alter the thickness, dissolve the cornstarch in a little water and add to the gravy.
- Cook for 15 minutes or until the red onions are soft (mine took the same length of time as my sausages took in the oven).
- Serve and enjoy.
It would also go great with steak!
Hayley Jayne xx