This sausage recipe presents a comforting and flavorful dinner option, complete with a deeply savory gravy. The dish features browned pork sausages, caramelized red onion, concentrated tomato paste, smoky paprika, fragrant garlic powder, fresh rosemary, rich chicken stock, and a touch of thickening agent to create a luxurious sauce. The cooking process begins by browning the sausages to a deep golden hue, creating a flavorful foundation for the entire dish.

The rendered fat from the sausages becomes the base for sautéing the red onion, coaxing out its natural sweetness and creating a layer of aromatic depth. Tomato paste is added and allowed to caramelize, lending a rich umami note that intensifies the savory profile. The paprika and garlic powder infuse the dish with a warm, smoky essence, complemented perfectly by the herbaceous, earthy aroma of fresh rosemary.

Chicken stock is then introduced, deglazing the pan and lifting all the flavorful browned bits from the bottom. A thickening agent is carefully incorporated to transform the simmering stock into a smooth, glossy gravy, coating the sausages and vegetables in a velvety embrace. The result is a symphony of textures and tastes: the slight snap of the sausage casing, the tender bite of the onion, and the unctuous, deeply satisfying gravy.

This dish is excellent served over cauliflower rice, braised cabbage, or a vegetable mash. The neutral flavors of these sides allow the richness of the sausage and gravy to truly shine, creating a well-rounded and satisfying meal. Feel free to substitute the pork sausage with any sausage variety you prefer, such as chicken, turkey, or lamb, adjusting cooking times as needed to ensure they are fully cooked and browned.