Creamy Garlic Sausages with Onion Sauce
Serves: 4-5
Ingredients
Main:
8-10 chicken or beef sausages – raw, not pre-cooked
2 tbsp oil or butter for searing
1 large onion, thinly sliced into rings
4-5 garlic cloves, minced
1 tbsp all-purpose flour – to thicken
1 cup chicken/beef stock
1 cup heavy cream – or cooking cream
1 tsp Dijon mustard – optional, adds depth
½ tsp black pepper
½ tsp dried thyme or oregano
Salt to taste
2 tbsp fresh parsley or coriander, chopped for garnish
Instructions
1. Sear the sausages:
Heat oil in a grill pan or skillet on medium-high heat.
Add sausages and brown them on all sides, about 6-8 mins. They don’t need to cook through yet.
Remove sausages and set aside.
2. Build the cream sauce:
In the same pan, add sliced onions. Sauté 3-4 mins until soft and translucent.
Add minced garlic, cook 1 min until fragrant.
Sprinkle flour over onions and stir 1 min to cook out the raw taste.
Slowly pour in stock while stirring to avoid lumps. Let it bubble and thicken slightly.
Turn heat to low. Stir in heavy cream, mustard, black pepper, thyme, and salt.
3. Simmer together:
Return sausages to the pan, nestling them into the sauce.
Simmer on low for 10-12 mins until sausages are cooked through and sauce is thick and creamy. The sauce should coat the back of a spoon.
If sauce gets too thick, splash in a bit more stock or cream.
4. Finish and serve:
Taste and adjust salt/pepper.
Garnish with fresh chopped parsley or coriander.
Serve hot straight from the pan.
What to serve with it:
Mashed potatoes, buttered rice, or crusty bread to mop up that sauce
Steamed greens or a simple salad on the side
Pro tips:
Sausage type: Use good quality raw sausages. Pre-cooked ones work but won’t give as much flavor to the sauce.
No flour? Skip it and just reduce the sauce longer, or use 1 tsp cornstarch slurry at the end.
Extra flavor: Add sliced mushrooms with the onions, or a splash of white wine before the stock.
Keto version: Skip flour and use cream cheese to thicken. Still amazing.
