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Sausages with Onion Gravy, Crushed Scallion Potatoes and Crispy Onions

SERVES 2 (generously) SUPER EASY


When you’re in the mood for bangers, mash and onion gravy nothing else will do. This is a slightly fancy version with the wonderful crispy onions…and it’s gluten free!

Ingredient list

300g packet Rankin Selection Outdoor Bred Pork Sausages
2–3 tbsp softened butter
2 scallions, very finely sliced
2 tbsp vegetable oil
1 medium onion, thinly sliced
2 tbsp balsamic vinegar (or use red wine vinegar)
½ glass red wine
250ml fresh beef or brown chicken stock
1 tbsp brown sauce (gluten–free – optional)
1 tsp cornflour (or potato flour or arrowroot)

Crispy Onions
1 medium onion, finely sliced
4 tbsp potato flour
½ tbsp milk powder (or coffee whitener)
Sunflower oil, for deep–frying
Salt and freshly ground black pepper
Crisp green cabbage or broccoli, to serve


Fry, grill or bake the sausages according to packet instructions.

Steam or cook the potatoes in a pan of salted water for 15–20 minutes until tender.

Meanwhile, make the onion gravy. Heat one tablespoon of the oil in a small frying pan and gently sauté the onion with a pinch of salt for 10–15 minutes until well softened and just starting to catch. Add the vinegar and red wine and reduce by two–thirds.

To make the crispy onions. Preheat the oil to 170C (350F). Season the onion with a little salt and allow to stand for about 10 minutes. Mix the potato flour with the milk powder or coffee whitener. Pat the onions dry and then toss with the potato flour mixture. Deep–fry in batches until crisp and golden brown. Drain on kitchen paper and set aside until needed.

Add the stock to the onion mixture for the gravy with the brown sauce, if using and simmer for 5 minutes. Finally mix the cornflour or potato flour or arrowroot with a little cold water and stir into the gravy to thicken. Season with salt and pepper and simmer for another minute or so to cook out the cornflour, stirring occasionally.

Put the butter and scallions in a small bowl and microwave on full power for 15 seconds. Drain the potatoes if necessary and pour over the butter mixture, then roughly crush with a fork.

Arrange the sausages on warmed plates with the crushed scallion potatoes and spoon over some of the onion gravy – the remainder can be served in a gravy boat. Add some cabbage or broccoli to each one and scatter over the crispy onions to serve.


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