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Bangers and Onions by Annabel Langbein

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Annabel Langbein’s Bangers and Onions


Prep          10 mins

Cook          30 mins

Serves       3-4


6 country sausages

1 cup Caramelised Onions [please link to recipe] or 1 cup storebought caramelised onions

1 cup beef stock

2 tsp cornflour

a litte cold water


Prick sausages and cook in a heavy-based frypan over medium heat until browned all over (20 minutes). Remove from pan and keep warm while you prepare the gravy.


Discard fat from pan. Add onions and beef stock to pan and warm bring to a simmer. Mix cornflour and water and add to the pan, stirring to combine. Simmer for 1-2 minutes to cook out the flour. Spoon over sausages. Delicious with mashed potatoes and green veges.




Annabel Langbein’s Caramelised Onions


Prep          10 mins

Cook                 30 mins

Makes       about 3 cups


6 red or brown onions, peeled and finely sliced

1 cup water

3 tbsp balsamic vinegar

2 tbsp each butter and sugar

1 tsp each salt and finely chopped rosemary leaves


Combine all ingredients in a pot, cover and cook on medium heat for 15 minutes. Remove the lid and cook, stirring now and then, until all the water has evaporated and the onions are just starting to stick on the bottom (about 15 minutes). Allow to cool. Store in a jar in the fridge for up to a week.



KITCHEN WISDOM: I use a food processor to slice the onions for this recipe.

MAKE A MEAL OF IT: Use in my Caramelised Onion and Goat Cheese Tart. They are also great tossed through salads or on bruschetta.


This recipe is extracted from Annabel’s new summer annual Annabel Langbein A Free Range Life: Endless Summer(Annabel Langbein Media, $24.95), available from Paper Plus, the Warehouse and all good supermarkets and bookshops.