This gravy makes sausage and mash that little bit more special! And you’re getting an extra portion of veg into the meal- bonus!

Ingredients-

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)

Add the onions and stir to cover with oil. Leave to cook on a low heat for 10-15mins stirring occasionally.

Sprinkle over the sugar and add the balsamic vinegar. Stir and continue to cook for a further 5-10mins

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.

Serve on sausages and mash or road in the hole- delicious!!