My friend Sian is coming for supper this evening, at the start of what we are calling the ‘ porkender’ as we are having sausages tonight and loin of pork tomorrow – she gets to cook the pork as her oven is far superior. Anyway she really likes onion gravy with sausages (I like white onion sauce) but as I’m doing Yorkshire pudding, she wins. She really likes Marmite in her gravy and I found the attached recipe on the Cottage smallholder website and will be giving it a go tonight.
http://www.cottagesmallholder.com/
The sausages come from our local butcher, Doves. A family business since the 1880′s the current owner is Bob Dove.
The frontage of Doves Butchers
Anna’s famous onion gravy recipe (I warn you now – it was horrible – cook at own risk!)
Ingredients:
- 1 large onion (sliced into rings). Anna says that red onions are best.
- 1 clove of garlic (Finely chopped)
- 2 tbsp of olive oil
- 1 small knob of butter
- 1 level tbsp of plain flour
- 350ml of stock (boiling water poured over 1 tsp of Marigold)
- 1 level tsp of Marmite
- 2 tsp of soy sauce
- 1 tsp of balsamic vinegar (I think that she shouted this variation through the door as I shot out to join Jalopy in the snow).
- 1 pinch of decent mixed herbs (my addition)
- Ground black pepper to taste
Method:
- Heat the olive oil and butter in a frying pan over a low heat and add the onion slices.
- After five minutes add the garlic.
- Sautee until the onions are soft and transparent.
- Add the flour and stir in well. Let the flour get a bit nutty.
- Add the stock gradually, stirring constantly. Then add the Marmite, soy sauce, balsamic vinegar, mixed herbs and black pepper.
- Bring the mixture to the boil and simmer very gently for 20 - 30 minutes. Stir every 5 minutes until the gravy thickens and the flavours blend.
