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finally, an onion gravy I actually like

2/3/2013

33 Comments

 
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Sausages and mash
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.
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Faggots and mashed swede
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:
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Marsala and Hendo's
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
Mosaica link
2/3/2013 12:35:50

That looks really good. I have a ton of pig caul in my freezer, so I think the faggots version of this supper will be gracing my dinner table real soon now. Well, okay, my lap, here on my sofa, but you get the idea : -)

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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.

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The Skint Foodie
2/3/2013 13:50:07

Good luck with the run!

I'd lightly brown the faggot, then pour some of the gravy over (after you've added the stock and brought it to a simmer), then finish it all off in a moderately hot oven for an hour.

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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.
making your own stock isn't too hard, just time consuming, though bones are wonderfully cheap at most butcher's/markets, ours will sell you four for 50p, which is enough for my largest pot. roast them off or brown them, add veggies (carrots, onion, celery, leek usually for me) and leave it to simmer for four hours or so, reduce it down, cool it overnight and skim off the fat and bobs your uncle.

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Chloe King link
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.

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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?..

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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.

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Oonagh
5/3/2013 18:54:02

Thanks Skintster, will try this for sure.
I usually do Nigel Slater's version which involves browning the sausages, then softening onions in the sausage fat, deglazing with stock and seasoning and and then roasting the sausages with the onion gravy - they taste great, but browning the sausages gets sausage fat all over you, plus the gravy usually isn't thick enough and I hate adding flour, it makes the gravy gloopy.
Picky, moi?

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Rachel McGrath link
28/3/2013 13:53:24

Oh my days this looks amaaaazing!

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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 ?!

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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]."

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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

aysha link
16/4/2013 15:17:12

Dear Skinty
can we have another inspiring updatwe please. Tired of looking at the same blog.
Thanks

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Caroline Taylor link
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.

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Jane link
25/4/2013 14:10:38

That looks stunning! from a yorkshire lass!

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Suzanne
26/4/2013 06:40:38

Missing you Skintster. Hope that you are okay. Looking forward to your next posting.

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michael
28/4/2013 08:56:16

yeah ! i keep checking back too ! hope things are ok !

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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.

Take care,
Jo.

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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.

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Paul Reynolds
5/5/2013 06:24:23

Hope you're doing okay Skinster. Wonderful blog. Brightens my day.

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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!).

You have also given me pause for thought about depression. I do have colleagues and in-laws who are sufferers, yet somehow it is the silences in your blog -someone I will probably never meet- that speak volumes and I maybe now have some inkling.

So thank you on all counts and sincere good wishes.

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Oonagh
5/5/2013 19:58:59

Thinking of you, Skintster. x

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pd link
6/5/2013 13:48:07

please just let us know that you are alright. You are missed. XX

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Lindsay
9/5/2013 01:52:10

Hope you are OK. Missing your posts. xx

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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.

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Maurits
11/5/2013 13:31:52

I really miss you.

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Grainne
13/5/2013 07:23:44

come back SF - we miss you

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Ken Macdonald
13/5/2013 10:15:11

More please, when you're ready. You and Slater are the only cookery writers worth reading.

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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...

S x

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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.

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C
24/5/2013 14:06:27

Missing your posts, Monsieur Skint.

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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.

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Keri
23/10/2013 14:59:06

I just made this and it solved all my gravy woes. Great recipe, thanks!

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  • blog
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