Lancashire Cheese Sausages With Onion Gravy

Total Time
2hrs 5mins
Prep 2 hrs
Cook 5 mins

The joy of a good sausage is that fried, fatty quality and a strong mystery seasoning. Veggie sausages are tricky, but after years of trying I think this is a pretty good version. Any crumbly sharp cheese can be used as a sub for the lancashire.

Ingredients Nutrition

Directions

  1. Place all the sausage ingredients except the oil in a large bowl, season well, and mix it all up with your hands. When you taste it, overseason it by about 15 per cent, so it's a bit more salty and peppery than you'd normally have - the mixture loses some of its power as it chills and cooks. Chill the mixture for two hours.
  2. Meanwhile, make the gravy. Heat a little oil in a pan and fry the onions, garlic and sugar over a low heat until golden. Sprinkle on the flour and cook for 3-4 minutes. Add the gravy browning and stock and bring to the boil. Season, then simmer for at least 20 minutes.
  3. Mould the chilled sausage mix into sausage shapes - you should get about twelve decent bangers out of it, depending how big you like your sausage.
  4. You can either shallow-fry the sausages in a little oil or deep-fry them in a lot of oil; I think the deep-fry method brings the best out of the flavour and texture. Fry them for about five minutes until golden, then drain well on some kitchen paper and serve with the gravy.
  5. This fabulous grub is great with mashed potato (try it with the addition of wholegrain mustard), with a salad or in a bun smothered in ketchup, onions and mustard and served with chips.
Most Helpful

I can't believe I haven't commented yet! These are amazing. Truly, delicious. Had a dinner party, doubled the recipe...they were gone. Plan to make this again, and again and again. Thanks!

Brutus July 25, 2008

These were excellent! everyone loved them, even my finicky step daughter. They did not like the onion lumps in the gravy however, they don't like onions in gravy to my surprise. But the taste was very good of the gravy too. I will have to make these again soon. I did not use as much cheese and I used cheddar.We Americans are not accustomed to gravy with our sausages like these were.

snapdragon928 November 18, 2007