Sausages and Onion Gravy: Bangers and Mash! [Recipe with Video] (2024)
45 minutesmins
| 8 Comments |
5 from 11 votes
Jump to Recipe | Updated: | by Nora
Serve an easy homemade onion gravy over sausages for the ultimate comfort food dinner! We like to serve it with mashed potatoes and peas for the ultimate kid-friendly dinner on St. Patricks’ Day (Bangers and Mash!)
Sometimes when I look through my blog recipes, I notice a lot of brown food ?? I guess it’s fair to say we all love a bit of comfort food! We definitely serve a lot of salads and vegetable sides with those cozy brown plates, ha!, but still – nothing beats a comforting home cooked dinner.
For this sausage recipe, I’m well aware you could just use a gravy mix and be done with it… But making the onion sauce from scratch is almost as quick as easy as using a mix, and it tastes a million times better!
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? Full Recipe Video
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1 Brown the sausages really well on all sides. Remove from the pan and set aside!
2 Add the sliced onions to the pan and cook over medium heat until soft and golden. Stir in minced garlic and flour, then deglaze with red wine (OR extra broth, if you don’t want to use alcohol). Keep stirring while you add the beef broth to make sure you don’t end up with a lumpy gravy, then simmer for a few minutes until the gravy has thickened slightly.
3 Add the sausages back into the gravy, toss to coat and simmer for a few more minutes. Dinner is done!
Thanks to the British side of my family, we always serve these sausages with mashed potatoes (or like in these photos, with my Colcannon recipe!) and peas. The perfect Banger’s and Mash for St. Patrick’s Day, or any day really ?
Are you looking for the BEST Bangers and Mash recipe? Try my sausages in homemade onion gravy served over mashed potatoes and peas!
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Ingredients
½tablespoonoil
6sausages(we prefer pork)
2small-medium onions(halved and thinly sliced)
2clovesgarlic
3tablespoonsflour
⅓cupdry red wine(OR more broth)
2cupsbeef broth
1teaspoonWorcestershire sauce(optional)
1sprigthyme(optional)
Salt & pepper(to taste)
To serve:
mashed potatoes, peas
Prep Time: 15 minutesmins
Cook Time: 30 minutesmins
Ready In: 45 minutesmins
Instructions
Brown sausages: Heat oil in large skillet over medium-high heat. Add sausages, then born sausages in 8-10 minutes until well browned. Remove and keep warm on a plate.
Sauté onions: Add onions to the pan and cook over medium heat for 5-10 minutes, until very soft and golden. Add garlic and cook for 2 more minutes.
Make gravy: Stir flour into pan with onions, then pour in the red wine (or extra broth), scraping any browned bits off the bottom of the pan. Slowly pour in beef broth and Worcestershire sauce while stirring constantly to remove any lumps (use a whisk if needed). Add thyme, then bring to a boil one, reduce the heat to a simmer and cook until slightly thickened.
Finish: Return sausages to pan with gravy, toss a few times and simmer until heated through. Check for seasoning and add salt and pepper as needed. Serve with mashed potatoes and peas.
About Nora When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
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Comments
Catherine Cooksays
Made this for the first time tonight and it was outstanding. Wouldn’t change a thing!
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Sarahsays
DELICIOUS!!!
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Jaci Daggettsays
So delicious. I found Guiness sausages. Perfect. Great flavor
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Norasays
I’m so glad, Jaci!
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Toni Coppasays
Amazing!
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Norasays
I’m so glad, Toni!
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Sharonsays
This recipe is fabulous!! Quick, easy, and tasty ?
Bangers and mash consists of sausages ("bangers") served with mashed potatoes ("mash") and onion gravy. While lamb or beef sausages can be used, the most traditional choice is pork – specifically the Cumberland variety, a type of pork sausage seasoned with pepper, thyme, sage, nutmeg and cayenne.
Sausage: You'll need a package of pork sausage. Flour: All-purpose flour acts as a thickening agent. Milk: Milk adds richness and works with the flour to create the perfect texture. Seasonings: The gravy is simply seasoned with salt and pepper.
Sausages, brats, bangers, and dogs are terms that are often used when referring to any of the fresh sausage links we adore for their ability to pair well with ball games and beer.
252 Comments. Sausage with Onion Gravy and Mashed Potato – affectionately known as “Bangers and Mash” – is one of the greatest of all comfort foods. A sausage recipe for a quick easy dinner with a side of peas or steamed vegetables to douse in the homemade gravy.
What makes sausage gravy taste better? Sometimes sausage gravy can taste under-seasoned. This recipe is packed with flavor thanks to the use of chicken broth rather than just milk, as well as thyme, black pepper, salt, garlic, and cayenne in the final gravy. Spend time carefully deepening the color of the roux.
The first step to making this gravy is to cook one pound of pork breakfast sausage. You can use mild, hot, maple, or any type of pork sausage that you prefer.
If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful.
Red wine, in my opinion, is best drunk as it is. Cider though is just lovely served warm with festive spices. In my version, I add chilli, peppercorns and star anise for an extra spicy kick.
Why Are They Called Bangers ? British sausages being called bangers seems to be a historical legacy, a colloquial term left over from war time when sausages sometimes exploded in the pan when you cooked them.
Irish Sausage is also commonly known as “English Sausage”, “British Sausage, and as “Bangers” outside of the UK; the terms are used interchangeably. The traditional recipe consists of ground pork, a rusk bread filler, eggs, seasonings and a natural pork or beef casing.
A banger is a nickname that the British and Irish give to sausages. The nickname “bangers” originated during World War II, when rationing was common and meat was scarce.
Bangers, on the other hand, are more savory, containing a greater quantity of herbs like thyme, sage and marjoram, which is one reason why they go so well with mashed potatoes and gravy.
Traditional Cumberland Sausage is the signature dish of Cumbria and Lakeland. It is a traditional food that is completely grounded in this region and is identified with Cumbria in the same way that pasties are to Cornwall and haggis is to Scotland. In fact it could be called 'the chieftain of the sausage race'.
Irish Sausage is also commonly known as “English Sausage”, “British Sausage, and as “Bangers” outside of the UK; the terms are used interchangeably. The traditional recipe consists of ground pork, a rusk bread filler, eggs, seasonings and a natural pork or beef casing.
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