A thick onion gravy for your sausages and mash, gravy, faggots, shepherds pie if fact endless uses.
Long slow cooking is the key to this dish, an hour, even two slow cooking gives you the colour and taste you want. By all means try those flash recipes suggesting 30 minutes cooking and a few spoonfuls of sugar to give colour - just remember to put the failures on the compost heap!
400 ml chicken or beef stock
100 ml of booze - red wine, bitter or Madeira
75 g butter
2 teaspoons French mustard (optional)
1 teaspoon Worcestershire sauce (optional)
Salt and black pepper
Melt the butter in a heavy pan and cook the onion on the hob for 20 minutes, stirring frequently until soft
Turn the heat down low, do not cover the pan and cook until the onions are brown, this should take around 1 hour or more, dont rush it, leave them cooking and read the paper! The long, slow cooking gives the depth of taste and colour to the gravy
Add the stock and if using the booze, Worcestershire sauce and mustard
Bring the gravy to the simmer, stir frequently, check the seasoning and serve
Any of of the Great British Sausages, especially a Cumberland or Plain Pork banger