Sausages and mash with onion gravy: words to stir an atavistic yearning in the hearts of all stout yeoman throughout this fair isle. And me. They're also words to be found on pub lunch menus beyond counting, a seemingly reassuring presence amongst all the Thai curries, lasagnes, burgers, pesto pastas (V), BBQ chicken wings, risottos, pies of the day et al. Sadly, however, what you tend to end up with gravy-wise is an unedifying, overly sweet, gloopy paste (see also 'French onion soup'). Neither, it must said, have I liked the stuff whenever I've tried to make it (once every couple of years). Until very recently. Until circumstances (the purchase of two majestic faggots from Flock & Herd a month or so back) forced me once again, heroically, to have another bash at it. And, fuck me, this time it was really delicious. I have to attribute my stunning success to the frankly inspired decision to include in the recipe these two beauties: Now you might think Marsala to be an expensive indulgence; but this bottle, from Morrison's, was £4.49 for 375ml. So the 45ml called for in the recipe costs not quite 54p. More than reasonable for the price of success I think you'll agree. As a Lancashire lad I bow to the ancient foe in one respect only - Henderson's Relish is made there. Fair do's. If you haven't got any, use Lea & Perrins. I never make beef stock, do you? Probably not. I've no problem with using MPW's beloved Knorr stock pots. Well just the one - they are only a grain or two away from being too salty. I wish they'd make a no salt version. Still, they work here - but you won't need to add any more salt, just pepper. I almost always cook sausages by coating them in oil and then roasting in a 200C/180C fan oven for about half an hour, turning once or twice. You get a more even colour to them that way. the recipe serves two
a splash of vegetable oil 25g butter approx 300g red onions, thinly sliced 45ml marsala 300ml beef stock (made from a Knorr stock pot or similar) a good splash of Henderson's Relish (or Worcestershire sauce) black pepper Splash a little oil into a large frying pan set over a low heat, add the butter and melt. Add the sliced onions and cook, stirring now and then, until they are meltingly soft and have taken on colour but are not burnt at all - I left mine for about 45 minutes. Add the marsala and let it reduce to almost nothing. Now add the stock, a good splash of Hendo's and a couple of grinds of black pepper. Bring the gravy to a low simmer and let it bubble away happily for half an hour or so (i.e. while you cook your sausages).
33 Comments
Kath
2/3/2013 12:54:17
I bloody love you. I've got a half marathon in the morning and a ginger pig faggot in the evening and was wondering what to do with the latter, never had before.
Reply
The Skint Foodie
2/3/2013 13:50:07
Good luck with the run!
Reply
Jules
2/3/2013 14:27:10
there is Lancashire sauce, it's different from either lea and perrins or hendersons relish (obviously) but very tasty. slightly difficult to et hold of but their website has a list of suppliers. my gray either works very well or not at all, i find caramlizing the onions for long enough is one of the keys. i'm far too impatient.
Reply
3/3/2013 02:35:36
Top tip, I agree onion gravy can easily be fatty and/or tasteless unless the onion is slow cooked. I found Delia's recipe (to go with her toad in the hole) quite good, she suggests roasting the onions in a bit of sugar for about half an hour and adding some hot English mustard powder with the worcester sauce. I've started making my own jellied beef stock from a Mrs Beeton recipe which really does taste good. My butcher gives me the bones and pigs trotter for free but it does require about 12 hours cooking time so it's not as economical as it could be.
Reply
zoe
5/3/2013 12:21:12
brilliant comments as always BUT wondering if you are a gravy man/person? some people, bizarre as they are, don't like gravy... are you one of the unlucky few?..
Reply
Robin
5/3/2013 14:55:17
A can of consommé ( tweaked, reduced, whatever ) can sometimes be a good standby for not-too-salty beef stock.
Reply
Oonagh
5/3/2013 18:54:02
Thanks Skintster, will try this for sure.
Reply
paul t
9/4/2013 07:11:40
Ahem - I thinbk you'll find that Henderson's Relish is made in God's Own County - thats Yorkshire to you - Sheffield to be precise. You now need to give this page a good wash down with some carbolic and a wire brush - Lancashire indeed !! Did you do that deliberately ?!
Reply
The Skint Foodie
9/4/2013 09:22:13
I think you mis-read Paul: "As a Lancashire lad I bow to the ancient foe {i.e. Yorkshire] in one respect only - Henderson's Relish is made there {i.e. Yorkshire]."
Reply
Really sorry SK - this is what happens when, in a desperate bid to preserve one's sanity, you find yourself skim reading websites you shouldn't really be on in work time..... I do apologise.
9/4/2013 14:49:37
18/4/2013 06:28:10
I hate a disappointing onion gravy. I'll have to have a go at adding some Marsala next time I try.
Reply
Suzanne
26/4/2013 06:40:38
Missing you Skintster. Hope that you are okay. Looking forward to your next posting.
Reply
michael
28/4/2013 08:56:16
yeah ! i keep checking back too ! hope things are ok !
Reply
Jo
28/4/2013 13:01:47
I am also looking forward to your next post SF and keep checking back. I too hope that you are OK.
Reply
Sueby
4/5/2013 13:44:28
The black dog after you again? Been there myself and looking forward to your eventual victory. Miss you skinster.
Reply
Paul Reynolds
5/5/2013 06:24:23
Hope you're doing okay Skinster. Wonderful blog. Brightens my day.
Reply
Mark
5/5/2013 10:51:08
I keep checking back because I love your take on ingredients and cooking and also because of the craic of the Comments section- some nice people hang out here (wish there were a pub you could go to meet people like this at the bar!).
Reply
Oonagh
5/5/2013 19:58:59
Thinking of you, Skintster. x
Reply
Lindsay
9/5/2013 01:52:10
Hope you are OK. Missing your posts. xx
Reply
Robin
10/5/2013 09:18:09
Still checking in, Skinster ol' boy ... and will continue, whatever. No pressure. Just to let you know I'm thinking of you, along with the other good folk on here.
Reply
Maurits
11/5/2013 13:31:52
I really miss you.
Reply
Grainne
13/5/2013 07:23:44
come back SF - we miss you
Reply
Ken Macdonald
13/5/2013 10:15:11
More please, when you're ready. You and Slater are the only cookery writers worth reading.
Reply
Sue
15/5/2013 15:13:42
Hope to see you back soon SF. I only read a few foodie blogs and yours is most definitely one of the best - for the food and the great writing. Hope to see a skint foodie book in the shops one of these days...
Reply
Robert
17/5/2013 03:37:33
Hey there, hope you're ok. I will look forward to your posts when you're ready. Keep the faith.
Reply
C
24/5/2013 14:06:27
Missing your posts, Monsieur Skint.
Reply
Annie
26/5/2013 09:23:11
Another follower of your blog missing your posts and wishing you well, your wit and recipes are sorely missed.
Reply
Keri
23/10/2013 14:59:06
I just made this and it solved all my gravy woes. Great recipe, thanks!
Reply
Your comment will be posted after it is approved.
Leave a Reply. |
SHORTLISTED FOR FOOD BLOG OF THE YEAR 2014
follow/subscribe:
blog archives:
November 2014
|