Pork Sausages with Onion and Bacon Gravy

  • 4
  • 25 minutes
  • 80 minutes

I absolutely adore the combination of sausages, onion, bacon and gravy. And I encourage you to try this at home.

Course: Main
Recipe contains:

  • 4 rindless streaky bacon rashers
  • 1.5 litres Beef Bone Broth
  • 2 tablespoons coconut oil or good-quality animal fat
  • 8 paleo pork sausages
  • 1 ½ onions, sliced
  • 1 tablespoon tomato paste
  • 5 thyme sprigs, leaves picked
  • 100 ml red wine (such as shiraz)
  • 1 tablespoon Worcestershire sauce
  • sea salt and freshly ground black pepper
  • chopped flat-leaf parsley leaves, to serve
  • Parsnip and Cauliflower Mash
  • 1 garlic bulb
  • 80 ml (1/3 cup) olive oil, plus extra to serve
  • 5 parsnips, peeled, cores removed
  • 1 head of cauliflower (about 1 kg), broken into florets
  • 2 teaspoons lemon juice
  • sea salt and freshly ground black pepper
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I love juicy pork sausages for this dish, as they have a fatty quality that is perfect for a ketogenic approach. If you want to lower the carbs, then simply serve with cauliflower mash and green veggies, such as broccolini, kale, spinach or silverbeet.


Preheat the oven to 200°C (180°C fan-forced).


Place the bacon on a baking tray and bake for 10 minutes.


Flip the bacon and cook for a further 8–10 minutes until golden brown and crisp. When cool enough to handle, chop the bacon into small pieces.


Pour the broth into a saucepan, bring to the boil and cook for 20–25 minutes until reduced to 400 ml. Remove from the heat and set aside.


Heat the coconut oil or fat in a large, deep frying pan over medium heat. Add the sausages and cook for about 8 minutes, or until browned on all sides and almost cooked through. Remove the sausages from the pan and set aside.


Using the same pan and the fat left over from cooking the sausages, sauté the onion over medium heat for 10–12 minutes until caramelised. Add the tomato paste, then add the thyme and red wine and cook, stirring constantly, for 3 minutes, or until the liquid has evaporated.


Gradually pour in the reduced broth and Worcestershire sauce, stirring constantly. Bring to the boil and simmer for 5–6 minutes, or until the sauce is thickened. Stir in the bacon and season with salt and pepper. Return the sausages to the pan and cook for 2 minutes, or until they are completely cooked through.


For the Parsnip and Cauliflower Mash:

Preheat the oven to 180°C (160°C fan-forced).
Place the garlic on a baking tray and drizzle over some of the oil. Roast for 30 minutes, or until the garlic is golden and tender.
Meanwhile, bring a large saucepan of salted water to the boil. Add the parsnip and cauliflower and cook for 15 minutes, or until tender. Drain and shake off any excess water.
Place the cooked parsnip and cauliflower in the bowl of a food processor.
Cut the roasted garlic in half crossways and squeeze the soft garlic flesh straight into the food processor bowl. Add the remaining oil, the lemon juice and 80 ml of water and blend until smooth. Season with salt and pepper.
Transfer to a serving bowl, sprinkle some more pepper over the top, drizzle over some extra olive oil and serve.


Divide the mash among four serving dishes. Top with the sausages, then spoon over the onion and bacon gravy. Sprinkle on the parsley and finish with a good grind of pepper.