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Sausage and Onion Pie
Print Recipe

Sausage Pie with Onion Gravy

serves 2

Equipment

  • 1 23cm pie dish
  • 1 roasting tin heatproof to use on hob

Ingredients

For The Pie

  • olive oil
  • 1 stick celery finely sliced
  • 75 g bacon lardons unsmoked
  • 10 leaves of sage finely chopped
  • 2 thyme sprigs one left whole, reserve leaves from the other as garnish
  • 6 sausages I used Lincolnshire
  • salt and pepper to season
  • 1 egg small or medium is fine, beaten
  • 1 pack puff pastry or make your own

For The Gravy

  • 2 onions large
  • 2 tsp groundnut oil or sunflower
  • 1 tsp soft dark sugar
  • 1 tbsp Worcestershire sauce
  • 500 ml vegetable stock or chicken stock
  • salt and pepper to season

Instructions

  • Preheat the oven to 220c / Gas Mark 7. Have your pastry pre-rolled, but refrigerated until the last minute.
  • Slice the onions as finely as you can (I use a mandolin) and in a large bowl, coat them with one teaspoon of the oil and a pinch of salt.
  • Spread the onions in the roasting tin and sprinkle the sugar over the top. Put the sausages on top and bake in the pre-heated oven for 10-15 minutes, until the sausages are browned and onions are charred.
  • Meanwhile, warm the olive oil in a frying pan over a medium heat. Gently fry the celery, bacon and one sprig of thyme until fragrant. Increasing the heat slightly, fry until the bacon and sage crisp up.
  • Remove from the heat. Once the sausages and onions have browned, remove them from the oven (the onions may need a few extra minutes on their own). Slice each sausage into four rounds and add to the bacon mix. Turn the oven down to 180c / Gas Mark 4.
  • To finish the onion gravy, stir the Worcestershire sauce into the stock and place the onion tin over your largest hob on a medium flame. Add the remaining oil and as the onions start to sizzle, gradually whisk in the stock. Then reduce the heat and stir with a wooden spoon for around five minutes.
  • Transfer the sausage mix into the pie dish. Slowly, pour over just enough gravy to come around a third of the way up; it shouldn’t be too sloshy).
  • Quickly cover with the puff pastry. Trim and crimp the edges to form a seal, glaze with the beaten egg. Sprinkle with remaining thyme leaves and seasoning. You can decorate the top with bits of cut out pastry if you wish - but work quickly.
  • Bake for approximately 20 minutes. Serve with the reserved onion gravy and some green vegetables.