Help please.......

[blibblibs]

Cooking isn't really my thing but I'm trying to make a sausage casserole but its not working!!!.......
Sauce is runny and thin, not a nice thick gravy type consistency like i was hoping for.
How do i fix it before serving it up?

Many thanks

[AMumInScotland]

Do you have any cornflour in the cupboard? If so, you can mix a spoonful of that with a bit of cold water and mix it in.

[blibblibs]

No cornflour just SR flour, will that work???

[RockStockAndABubblingCauldron]

That will be fine. Mix some with a little butter that's softened, say one dessertspoon of each and then when you've bought the 'soup' to a gentle boil, add the flour/butter into it, whisking if you can. Do more after a couple of minutes if needed.

[blibblibs]

Thank you both, it kind of worked. Bit thicker but not as much as I would have liked, tasted ok though. Guess I just need more practice :)

[RockStockAndABubblingCauldron]

The best thing to do when you make it, or similar, in the future is to concentrate first on the sauce bit. Make up the base with onions/garlic etc in some butter or oil softening them for about 6-8 minutes, then add 1 heaped tablespoon of plain flour to 1 pint of stock. Cook the flour through in the onion/garlic mix, then add the stock as you would if making a white sauce, let it bubble away gently while you cook the sausages, when the sausages are nicely browned (and not quite cooked through) add them into the sauce base and finish them off in that.

Once you've mastered the sauce base you can throw bits in earlier. Always have a packet of cornflour in the cupboard as it's a great thickener at the last minute. For every pint of liquid, mix a heaped teaspoon in a bit of cold water, bring the liquid to the boil and add the cornflour mix in, let it bubble for no more than a minute or so. If you 'over' boil it, the sauce will thin out again. I have no idea why, but I know it does!!

[blibblibs]

Thank you rockstock, cornflour will be on my next shopping list