Venison Sausage with Caramelised Onion Gravy

This dinner is 4sp but a real treat and worth spending those weekly points on!

Ingredients (serves 3):

  • 6 venison sausages (Tesco Finest are 2 for 3sp)
  • 1 red onion
  • 1 tbsp balsamic vinegar (1sp)
  • 1 tsp Splenda
  • 2 tsp wholegrain mustard
  • 500ml beef stock
  • 2 heaped tsp Bisto (2sp)


  1. Cook the sausages separately – I did them in the oven.
  2. Peel and slice the onion before cooking it for 5 mins in a wok/deep frying pan sprayed with Frylight.
  3. Add the balsamic vinegar and Splenda and cook for a further 5 mins.
  4. Stir the mustard into the beef stock before pouring over the onions.
  5. Add the Bisto mixed in a little water.
  6. Bring to the boil, stirring occasionally, and let it simmer for 10 mins.
  7. Pour over the sausages.

I served this with new potatoes, carrots, broccoli and cauliflower although it’s just as good with mashed potatoes.