Bison Sausages and red onion gravy

Cook the sausages as usual.
While the sausages are cooking make the Red onion gravy
1 tbsp olive oil

3 red onions, thinly sliced

2 tbsp soft brown sugar
1 tbsp plain four
300 ml hot beef stock
100 ml red wine
1 tbsp Worcestershire sauce

Caramelise the onion: Heat the oil in a large frying pan. Add the onion and sprinkle with the sugar, then cook gently, stirring from time to time, for 12-15 minutes or until the onion is lightly caramelised.


Sprinkle the flour over the caramelised onion, stir and cook for 1 minute, then gradually stir in the stock, wine and Worcestershire sauce. Bring to the boil, then reduce the heat and leave to simmer gently.
For a real winter warming treat serve with buttery mashed potatoes.