The gravy really transforms basic sausages into a beautiful, flavoursome dish.
Pork Sausages with Onion and Bacon Gravy
Ingredients
- 4 rindless streaky bacon rashers
- 1.5 litres Beef Bone Broth
- 2 Tbsp coconut oil or good-quality animal fat
- 8 paleo pork sausages
- 1½ onions sliced
- 1 Tbsp tomato paste
- 5 thyme sprigs leaves picked
- 100 ml red wine (such as shiraz)
- 1 Tbsp Worcestershire sauce
- sea salt and freshly ground black pepper
- Parsnip and Cauliflower Mash
- Chopped flat-leaf parsley leaves to serve
Instructions
- Preheat the oven to 200°C/390°F (180°C/355°F fan-forced).
- Place the bacon on a baking tray and bake for 10 minutes. Flip the bacon and cook for a further 8-10 minutes until golden brown and crisp. When cool enough to handle, chop the bacon into small pieces.
- Pour the broth into a saucepan, bring to the boil and cook for 20-25 minutes until reduced to 400ml. Remove from the heat and set aside.
- Heat the coconut oil or fat into a large, deep frying pan over medium heat. Add the sausages and cook for about 8 minutes, or until browned on all sides and almost cooked through. Remove the sausages from the pan and set aside.
- Using the same pan and the fat left over from cooking the sausages, sauté the onion over medium heat for about 8 minutes, or until caramelised. Add the tomato paste, then add the thyme and red wine and cook, stirring constantly, for 3 minutes, or until the liquid has evaporated. Gradually pour in the reduced broth and Worcestershire sauce, stirring constantly. Bring to the boil and simmer for 5-6 minutes, or until the sauce is thickened. Stir in the bacon and season with salt and pepper. Return the sausages to the pan and cook for 2 minutes, or until they are completely cooked through.
- Divide the mash among the four serving dishes. Top with the sausages, then spoon over the onion and bacon gravy. Sprinkle on the parsley and finish with a good grind of pepper.
Notes
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously:
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