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From My Little Kitchen’s Twist on Sausages & Gravy

From My Little Kitchen has elevated the classic sausages and gravy to a whole new level using our Angus Beef and Caramelised Onion Sausages!


  • 4 British Sausage Co. Angus Beef and Caramelised Onion Sausages
  • 3 tomatoes, quartered
  • 1 brown onion, peeled and sliced
  • 1 can butter beans, drained and rinsed
  • 8-10 chat potatoes, skin on, washed and halved
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • Parsley, to garnish


  • 1 ½ tablespoons plain flour
  • 1 ½ cups chicken stock
  • 2-3 tablespoons cooking liquid from pan*
  • 2 sprigs of thyme
  • 1 clove garlic, crushed


  1. Preheat oven to 170°C (fan-forced).
  2. Place potatoes, onions and tomatoes into a baking dish, making sure it’s large enough to fit it all snuggly. Season with salt and pepper, and drizzle over olive oil.
  3. Bake for 15 minutes.
  4. Add beans to the baking dish and carefully combine. Place sausages on top of everything and return to the oven for 30 minutes until potatoes are tender and sausages are cooked through.
  5. To make gravy, scoop 2-3 tablespoons of cooking liquid (if you don’t have enough cooking liquid, use butter) from the pan and add to a saucepan on low heat.
  6. Add plain flour stirring for 30 seconds. Then add stock, garlic and thyme and combine.
  7. Bring gravy to a gentle boil for 5 minutes, until thickened.
  8. Remove thyme sprigs. Serve over sausages and vegetables.

This recipe was developed in partnership, all images are courtesy of @frommylittlekitchen

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