• ½ tsp sunflower oil• 8 lean pork sausages• 1½ medium onions, thinly sliced• 300ml of beef stock• 2 tbsp tomato ketchup• 1 tbsp Worcestershire Sauce• 2 tsp cornflour• 1 tbsp cold water• flaked sea salt• freshly ground black pepper
STEP 1Brush a non stick frying pan with the sunflower oil and fry the sausages over a medium heat for 5 minutes, turning occasionally until they are golden brown all over.STEP 2Add the onion to the pan, turn down the heat slightly and fry for 8 -10 mins, or until the sausages are cooked and the onions are softened and golden brown, stirring regularly.STEP 3Put the stock into the pan, add the ketchup and Worcestershire sauce and bring to a simmer. Cook for 3 mins, stirring occasionally. Mix the cornflour with the cold water until smooth. Stir this mixture into the pan with the sausages and return to a simmer, then cook for 1 -2 mins more until the sauce is thickened.STEP 4Season to taste with salt and pepper and serve with accompaniment of your choice.
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