What sort of gravy?
I make one with onions slow cooked in butter for an hour untill they almost start falling apart, add flour then beef stock.
*drools*
(
Cerebus Sticky! Sticky! Stick! Stick!, Thu 10 Sep 2015, 15:49,
Share,
Reply)
With sausages, I tend use beef gravy
normally, but onion gravy is probably better.
(, Thu 10 Sep 2015, 16:51, Share, Reply)
I do a variation of one I got from that mockney twat Oliver:
Slow-fry crushed garlic in butter and olive oil for about five mins to get the flavour out. Fish out the garlic and dispose, then slowly fry red onion in the garlic oil for at least 20 mins. Add balsamic vinegar and reduce by half. Add vegetable stock. Simmer until thickened.
(
wheresthefish Partly filled with wrong, Thu 10 Sep 2015, 18:02,
Share,
Reply)