Sausages with Onion Gravy

Sausages with Onion Gravy

There is very little that needs to be said about this dish except that it is bloody good for you! Good fats, good protein, fresh salad with some fermented veg on the side and a sauce made from bone broth ticks every single box in the paleo handbook.

  • serves: 4
  • yields: -
  • prep time: 10 minutes
  • cook time: 25 minutes
  • contains: -
  • standard
  • standard

What you'll need

  • 800 mls beef broth (stock)
  • 2 tablespoons coconut oil
  • 8 pork sausages
  • 2 large onions sliced
  • 1 tablespoon tapioca flour
  • 5 sprigs thyme leaves picked
  • 1 tablespoon Worcestershire sauce
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 4 tablespoons cultured sauerkraut
  • Salad
  • 120 g cherry tomatoes
  • 120 g yellow teardrop tomatoes
  • 2 handful rocket
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons raw apple cider vinegar


To make it even more exciting, you could add a fried egg, some blood pudding, a few chicken livers or slices of beef liver or lamb kidney to the pan, or roast some bone marrow or mushrooms and add to the gravy.

Pour the broth into a saucepan, bring to the boil and simmer for 10 minutes, or until reduced by half. Remove from the heat and set aside until needed.
Heat the oil or fat in a large frying pan over medium heat. Add the sausages and cook until browned on all sides and almost cooked through (about 8 minutes). Remove the sausages from the pan and set aside.
Add the onion to the same pan and cook over medium heat for 5 minutes, or until softened and starting to caramelise.
Add the tapioca flour, stirring constantly for 1 minute, then add the thyme.
Gradually pour in the broth and Worcestershire sauce, stirring constantly. Bring to the boil and simmer for 5 minutes, or until the sauce is thickened. Season with salt and pepper.
Return the sausages to the pan and cook for 2 minutes, or until they are completely cooked through.
To make the salad, combine the salad ingredients in a bowl and gently toss. Season with salt and pepper.
Place two sausages on each serving plate, spoon over the onion gravy and serve with the salad and a spoonful of sauerkraut on the side.
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