Sausage with Onion Gravy

INGREDIENTS:

For the Sausages:

8 pork sausages

1 tablespoon oil (vegetable or canola)

For the Onion Gravy:

2 large onions, thinly sliced

2 tablespoons butter

1 tablespoon oil

1 teaspoon sugar (optional, for caramelizing onions)

1 teaspoon balsamic vinegar (optional, for depth of flavor)

2 tablespoons all-purpose flour

2 cups beef broth (or vegetable broth for a lighter option)

Salt and pepper, to taste

1 teaspoon Worcestershire sauce (optional)

Fresh thyme or rosemary (optional, for added flavor)

DIRECTIONS:

Cooking the Sausages:

Preheat the Pan: Heat 1 tablespoon of oil in a large skillet over medium heat.

Brown the Sausages: Add the sausages to the skillet. Cook for about 15-20 minutes, turning occasionally, until they are nicely browned on all sides and cooked through. Remove the sausages from the pan and set aside. Keep them warm.

Making the Onion Gravy:

Sauté the Onions: In the same skillet, add the butter and an additional tablespoon of oil. Add the sliced onions and a pinch of salt. Cook over medium-low heat, stirring occasionally, until the onions are soft and golden brown. This may take about 15-20 minutes. If using, add the sugar and balsamic vinegar halfway through to help caramelize the onions.

Make a Roux: Sprinkle the flour over the onions, stirring to combine. Cook for a minute to get rid of the raw flour taste.

Add the Broth: Gradually whisk in the beef broth, ensuring there are no lumps. Increase the heat to medium-high, and bring the mixture to a simmer. The gravy will start to thicken …