This gravy makes sausage and mash that little bit more special! And you’re getting an extra portion of veg into the meal- bonus!
2 medium red onions
1-2 Tbsp oil
1 tsp brown sugar
1 tbsp balsamic vinegar
2 tbsp flour
1 tbsp Worcestershire sauce
250ml red wine
500ml beef stock (or vegetable stock if making vegetarian)
Slice the onions thinly
In a frying pan heat the oil (I’m using rapeseed oil but any oil or butter will work)
Sprinkle over the flour and mix thoroughly as it cooks through
Pour in the stock a little at a time stirring constantly to avoid lumps forming
Add the red wine
And the Worcestershire sauce and bring to the boil. Reduce to a simmer and cook until the gravy thickens to your liking! Add a touch of salt at this point and if you prefer it sweeter add another half a teaspoon of sugar at this point.