Lancashire Cheese Sausages with Onion Gravy
Indulge in the comforting flavors of Lancashire Cheese Sausages with Onion Gravy—a vegetarian twist on classic British fare that’s sure to delight. Made with creamy mashed potatoes, tangy Lancashire cheese, and a touch of Dijon mustard, these golden, crispy sausages are packed with rich, savory flavor. The accompanying onion gravy, slow-cooked with caramelized onions, balsamic vinegar, and a hint of brown sugar, adds a luscious, velvety finish to the dish. Perfect for a cozy dinner, this recipe offers a hearty yet elegant meal that pairs wonderfully with mashed potatoes or seasonal vegetables. Ready in just an hour, it’s an effortless way to bring a taste of the English countryside to your table.
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Recipe Information
Ingredients
- 200 grams Lancashire cheese
- 400 grams Mashed potatoes (cooled)
- 100 grams Breadcrumbs
- 50 grams Plain flour
- 2 large Eggs
- 2 tablespoons Fresh parsley (finely chopped)
- 1 teaspoon Dijon mustard
- 2 tablespoons Olive oil (for frying)
- 25 grams Butter
- 2 large Onions (thinly sliced)
- 500 milliliters Vegetable stock
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Brown sugar
- 1 teaspoon Cornflour
- 2 tablespoons Water (for cornflour slurry)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the mashed potatoes, grated Lancashire cheese, 50g of breadcrumbs, parsley, Dijon mustard, and one beaten egg. Mix well until the ingredients are evenly combined.
Season the mixture with salt and black pepper to taste. Divide it into 8 equal portions and shape each into a sausage-like cylinder. Place them on a tray lined with parchment paper and refrigerate for 15 minutes to firm up.
Set up a breading station with three shallow bowls: one with the flour, one with the second beaten egg, and one with the remaining 50g of breadcrumbs.
Coat each sausage in the flour, dip it in the egg, and then coat it fully in breadcrumbs. Repeat for all sausages.
Heat the olive oil in a large frying pan over medium heat. Fry the sausages for 3-4 minutes on each side until golden brown and crispy. Remove and keep warm.
For the onion gravy, melt the butter in a saucepan over medium heat. Add the sliced onions and cook for 10-12 minutes, stirring often, until softened and caramelized.
Stir in the balsamic vinegar and brown sugar, and cook for another 2 minutes.
Pour in the vegetable stock, bring to a simmer, and cook for 10 minutes to let the flavors meld together.
In a small bowl, mix the cornflour with water to make a slurry. Slowly add it to the gravy, stirring constantly to thicken. Season the gravy with salt and black pepper to taste.
Serve the Lancashire cheese sausages hot, topped with the onion gravy. Pair with mashed potatoes or steamed vegetables for a hearty meal.
Nutrition Facts
Calories |
2562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 7360 mg | 320% | |
| Total Carbohydrate | 248.0 g | 90% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 38.3 g | ||
| Protein | 101.0 g | 202% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1770 mg | 136% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2658 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
