Creamy Garlic Sausages with Onion Sauce
\nServes: 4-5<\/p>\n
Ingredients
\nMain:<\/p>\n
8-10 chicken or beef sausages – raw, not pre-cooked
\n2 tbsp oil or butter for searing
\n1 large onion, thinly sliced into rings
\n4-5 garlic cloves, minced
\n1 tbsp all-purpose flour – to thicken
\n1 cup chicken\/beef stock
\n1 cup heavy cream – or cooking cream
\n1 tsp Dijon mustard – optional, adds depth
\n\u00bd tsp black pepper
\n\u00bd tsp dried thyme or oregano
\nSalt to taste
\n2 tbsp fresh parsley or coriander, chopped for garnish
\nInstructions
\n1. Sear the sausages:<\/p>\n
Heat oil in a grill pan or skillet on medium-high heat.
\nAdd sausages and brown them on all sides, about 6-8 mins. They don\u2019t need to cook through yet.
\nRemove sausages and set aside.
\n2. Build the cream sauce:<\/p>\n
In the same pan, add sliced onions. Saut\u00e9 3-4 mins until soft and translucent.
\nAdd minced garlic, cook 1 min until fragrant.
\nSprinkle flour over onions and stir 1 min to cook out the raw taste.
\nSlowly pour in stock while stirring to avoid lumps. Let it bubble and thicken slightly.
\nTurn heat to low. Stir in heavy cream, mustard, black pepper, thyme, and salt.
\n3. Simmer together:<\/p>\n
Return sausages to the pan, nestling them into the sauce.
\nSimmer 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.
\nIf sauce gets too thick, splash in a bit more stock or cream.
\n4. Finish and serve:<\/p>\n
Taste and adjust salt\/pepper.
\nGarnish with fresh chopped parsley or coriander.
\nServe hot straight from the pan.
\nWhat to serve with it:<\/p>\n
Mashed potatoes, buttered rice, or crusty bread to mop up that sauce
\nSteamed greens or a simple salad on the side
\nPro tips:<\/p>\n
Sausage type: Use good quality raw sausages. Pre-cooked ones work but won\u2019t give as much flavor to the sauce.
\nNo flour? Skip it and just reduce the sauce longer, or use 1 tsp cornstarch slurry at the end.
\nExtra flavor: Add sliced mushrooms with the onions, or a splash of white wine before the stock.
\nKeto version: Skip flour and use cream cheese to thicken. Still amazing.<\/p>\n","protected":false},"excerpt":{"rendered":"
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