|Posted by Bee & John on March 14, 2012 at 4:05 AM|
Ah.... Sausages in brown onion gravy. The ultimate in comfort food. Rich, tasty, filling and just darn YUM!!
Pre-Thermomix, this was one of my 6 recipes. That's right, I had 6 recipes. My girls didn't starve... but variety was something that happened in other people's houses.
The original recipe was from my cook book bible... the Women's Weekly Favourites book. Worn and weary after 20 odd years in my kitchen.
John came home with some sausages they were making at work, some gourmet thick beef sausages, and asked if we could have the sausages in brown onion gravy. Well... first thing I had to do was remind myself on how to use the frypan LOL. I hadn't made it in such a long time. It was delicious as only a ages old favourite recipe can be - but a pain to make now that I do all my cooking in the thermomix. I had to WORK at it! sigh.
So, this week, I've made it again, but this time - in the Thermomix! We haven't had it yet, the lord and master isn't home yet.... but I've had a taste and it is even better than the hard work version!
So, a word about sausages first. What sort should you get? GOOD ones. Half a dozen good sausages will feed 4-6 people where you would have needed a dozen or more to do the same with cheap ones - so it actually works out cheaper to go for the good stuff!!
chop the bacon (if using) into small pieces and add through the lid to join the onion. (a little chopped mushroom at this stage is delicious too!)
Also, chop the Debrecini or Chirizo (if using) into small, thin pieces and put aside for the time being.
Add the cornflour to a glass or small bowl. Mix 50-100g of the cold water with it until it forms a smooth paste.Lay the sausages (not the chorizo or debracini - that's for the sauce) in the Varoma Basket - Use both trays if necessary, careful not to completely block the holes in the bottom - it's ok to block them a bit, you have to put the sausages SOMEWHERE, just allow SOME steam to still come in.