The kids are big fans of sausages, and after discovering that cooking sausages this way both gives them the gravy they like, and makes the sausages incredibly soft for fickle tastes, this is the way that we always cook them now at home.
As Big Boy professes not to like cooked onion (but loves it raw!) I decant the gravy into a blender cup just before serving and liquidise it so he is none the wise about the onion. I have to say this works better when using cider or white wine as the gravy base as when I liquidised the red wine in the above sauce it looked an odd pale pinky purple which threw the kids a little.
Serves 2 adults of 3 kids
1 small onion, thinly sliced
1 clove of garlic, crushed
1 small knob of butter
1 tsp cooking oil
6 sausages (I cooked venison sausages above, but usually use Lincolnshire or Cumberland or other herby ones.
1 glass of white wine, red wine, cider, or beer
You really need a frying pan with a lid to cook this, which I think is called a saute pan. If not try to use a frying you can cover with a large plate, or just watch it carefully when simmering to ensure the pan doesn’t dry out.
Fry the sliced onions in the hot butter and oil until they begin to brown. Push the onions to the sides and brown the sausages lightly (otherwise they look anemic when served). Add the garlic and wine. Cover and simmer gently for 20 minutes. Serve with buttery mashed potato and greens, if your kids are amenable.