Prep Time: 10 minutes | Cooking Time: 45 - 50 minutes | Serves: 6
Dietary Key: E, NN, GF, DF, WF, C, P, S, SF

Recipe created by our very own Sausage Development Manager Maria, and Natural Chef, Ceri Jones. Goes wonderfully with our Caramelised Red Onion Pork Sausages!

Red Wine Gravy


1. Heat oil in a large frying pan. Add the red onion and cook on a low-medium heat for approximately 25 minutes, don’t allow the onions to burn. After 25 minutes stir in a teaspoon of honey and cook for a further 5 minutes.

2. Next, turn up the heat and pour in the vinegar, wine and beef stock. Bring to the boil, then reduce heat and simmer for 5 minutes.

3. Finally add the arrowroot slurry, and stir well to thicken the gravy.

4. Add a good twist of black pepper then taste and add salt if necessary. If your beef stock is already salted you won’t need any more.

Top tip: Arrowroot is added at the end of cooking. If it overheats, its thickening powers will be obliterated. .


1 tablespoon olive oil
1 red onion, peeled and sliced
1 teaspoon honey
1 tablespoon balsamic vinegar
125mls red wine
500mls beef stock
1 tablespoon arrowroot, made into a thick paste (slurry) with 3 tablespoons water

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Dietary Key

E No eggs are used in this recipe
LC Low carbohydrate (Less than 20g of net carbs per portion)
NN No tree-nuts or peanuts used in this recipe
GF Gluten Free
DF Dairy Free
WF Wheat Free
C No celery
P Paleo although the sausages contain preservatives
S No sesame
SF Soy Free