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You are here: Home / Cooking Times / b) 30 - 60 mins / Pork Sausages with Onion & Red Wine Gravy

Pork Sausages with Onion & Red Wine Gravy

27th May 2009 - By Michelle Minnaar
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Pork Sausages with Onion & Red Wine Gravy

Confession time. Looking at these photos you will realise that I’m a lover of all things saucy. Plus I was darn hungry when doing this photo shoot and went a little bit overboard. For me it is utter bliss if there is sauce with meat, sauce with mash, sauce with vegetables, sauce with EVERYTHING. For all sauceaholics out there this recipe is dead simple to follow and the end result scrumptious!

Pork Sausages with Onion & Red Wine Gravy

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Pork Sausages with Onion & Red Wine Sauce


★★★★★

5 from 1 reviews

  • Author: Michelle Minnaar
  • Prep Time: 40 minutes
  • Cook Time: 5 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
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Description

Gently cooked pork sausages served with red wine and onion gravy. The red wine gravy makes a perfect sauce for sausages!


Scale

Ingredients

  • 8 pork sausages
  • 15ml (1 tbsp) oil
  • 45g (3 tbsp) butter
  • 1 red onion, halved and thinly sliced
  • 250ml (1 cup) red wine
  • 250ml (1 cup) beef stock
  • 15ml (1 tbsp) redcurrant jelly
  • 5ml (1 tsp) corn starch/corn flour [optional]

Instructions

  1. Bake the sausages in the oven at 160°C/fan 140°C/325°F/gas 3.
  2. Meanwhile, fry the onions with the butter and oil in a large frying pan until soft. Add the wine and let it bubble for a minute or two. Add the stock and let the sauce slowly simmer while the sausages are cooking. By the time the sausages are cooked the sauce would have reduced by half.
  3. Stir in the redcurrant jelly.
  4. If you would like to thicken the sauce a bit, mix the cornstarch with a bit of water and slowly add it to the sauce, stirring constantly until thickened.
  5. Serve the sausages and pour the sauce on top.

Notes

  • Place the sausages onto piles of fluffy mash. Steamed greens on the side will do.
  • This sauce also works well with beef steak.
  • Category: Dinner
  • Method: Roast
  • Cuisine: British

Nutrition

  • Serving Size: 1 serving
  • Calories: 281
  • Sugar: 4.6 g
  • Sodium: 422 mg
  • Fat: 20 g
  • Saturated Fat: 8.7 g
  • Carbohydrates: 7.9 g
  • Protein: 5.7 g
  • Cholesterol: 46 mg

Keywords: red wine and onion gravy, red wine gravy, onion and red wine gravy, sauce for sausages

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Reader Interactions

Comments

  1. Jo says

    28th May 2009 at 9:54 am

    Yum you appeal to my passion for heaps of hot mash with lashings of gravy and good meat.

    I presume I could use cornflour?

    Reply
  2. Cucinista says

    31st May 2009 at 10:09 pm

    Just found your blog from the Duo Dishes — what great recipes and photography! Thanks for sharing them and I look forward to reading more.

    Reply
  3. amber says

    18th March 2010 at 6:11 pm

    what was the butter for please?

    Reply
  4. Michelle says

    20th March 2010 at 12:45 pm

    Amber: The butter and oil are for frying the onions in. Thanks for pointing out my mistake. The recipe has now been fixed. 🙂

    Reply
  5. Renil M. George says

    21st September 2017 at 3:15 pm

    Such a mouthwatering dish. love it so much.

    ★★★★★

    Reply

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