Pork Sausage in a Sherry Sauce

Outdoor-bred pork sausages cooked at a medium heat in a little sunflower oil for 20 to 25 minutes, and turned four times.

While the sausages were cooking I diced two medium sized red onions (white or brown onions will do just as well). The sausages were removed from the pan, and replaced with the onion. Cooked for twenty minutes at a medium heat until browned. Stirred frequently to ensure even browning.

After that, about 300 mls of boiling water was added, plus 100 mls of water containing a teaspoonful of dissolved onion gravy granules. Stir together thoroughly. Add the sausages back to the pan, and simmer under glass until the gravy is significantly reduced in volume. This may take as long as thirty minutes - judge progress by eye.

Shortly before serving, I added a little pinch of oregano, and a shot glass of cream sherry to the gravy.

Served with semi-skinned potatoes, boiled in salted water (one pinch).