on HIGH for 3–4 hours, until the onions are very soft and translucent, the sausages are cooked through and tender, and the liquid has darkened into a rich brown onion gravy.
Finish the gravy texture: If you’d like a slightly thicker gravy, remove the lid for the last 30 minutes of cooking to let some liquid evaporate, or transfer a ladleful of onions and liquid to a bowl and mash them with a fork before stirring back in. The onions themselves are the thickener here, just as my grandfather did—no
