Braised Sausages and Onions

Another good stock item of winter fare that can be made in bulk when there is a special on bangers at the butcher’s or at the supermarket, as it is well suited to freezing. With a pottle of Braised Sausages and Onions thawed out, all you need do is boil up some potatoes and some frozen veges and you have a hearty meal.



1kg beef or pork sausages.

A little oil.

25g butter.

Another 25g butter.

4 large onions, peeled and chopped.

150mm celery stalk, finely sliced.

4 tblsp plain flour.

Salt to taste.

½ teaspoon ground black pepper.

3 cups beef stock.

2 fresh bay leaves.

1 good sprig rosemary.

Chopped celery leaves for garnish.



Bring a pot of water to the boil and parboil the sausages. Remove, drain and removes the skins. Chop into medallions. Heat a large sauté pan on a very hot element and add the oil and butter. Add the medallions in batches and brown well. Remove and set aside. Add the second pat of butter to the pan and stir fry the onion and celery until the onion is brown.

Stir the flour, salt and pepper through the medallions. Add the stock to the pan and deglaze, then add the medallions. Stir through well, bring to the boil then cover, reduce heat and simmer, stirring occasionally, until the liquid has thickened evenly. Stir in the bay leaves and the rosemary, cover and continue to simmer gently. for another 30 minutes. Remove and discard the rosemary and bay leaves, and garnish with the chopped celery leaves.


Serve with: Roast potatoes and green beans.


Serves: 6.

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