Sausages with Onion Gravy
Is there anything more British that Sausages with Onion Gravy aka Bangers and Mash? I think not. The UK always gets a bad rap food wise. They say the food is boring and plain and is not exciting. I disagree. They have some bangers (excuse the pun) in there. Fish n Chips. Scones. Full English Breakfast. Tikka Masala. Yorkshire Puddings. Pimm’s cocktails. Plus much more.
This is the most simple of recipes, perfect for any cooks just starting out, but it will be one that you come back to time and time again regardless of skill level.
This recipe can vary a lot depending on the type of sausage you pick – it will greatly affect the overall flavour of the dish. When I made it last (pictured) I chose a beef, herb and garlic sausage that paired perfectly with the onion, garlic and herbs in the gravy. You can choose any type of fresh sausage you wish – beef, pork, lamb, chicken etc. I think they’d all work well in this recipe.
In my recipe we use dried rosemary and thyme to flavour the sauce, only a little bit though. Most other recipes do not use this. I think it really elevates the dish and adds a herbal note that is sorely missing in this dish.
First you start by pan frying the sausages until nice and golden. Then you cook the onions and garlic. Then add the flour to make a roux. Add the stock. Add herbs and spices. Add the sausages back in, and let it bubble til sauce is thickened. SO EASY!
I think this is best served with a creamy buttery mash to soak up all the oniony beefy gravy. Add additional steamed vegetables to balance the meal. I regularly choose peas and carrots as they are easy, tasty and we always have them on hand.
After another sausage recipe? Why not try our curried sausages recipe.
Sausages with Onion Gravy
Equipment
- 1 large frypan
Ingredients
- 8 sausages beef, pork etc your choice
- 3 tsp oil (may require more, see recipe instructions)
- 2 medium onions sliced
- 4 garlic cloves minced
- 45 grams/1.5 oz plain flour
- 650ml beef stock (or 650ml water + 3 tsp beef stock powder)
- ¼ tsp dried rosemary
- ¼ tsp dried thyme
- ½ tsp black pepper fresh ground
- 1 tsp onion powder
Instructions
- Place your frypan over medium heat. Place sausages in pan, cook on all sides until nice and golden. Remove to a plate. It doesn't matter at this stage if the sausages are cooked all the way through, they will cook further in the sauce later on. Leave any sausage fat in the pan.
- Add 3 tsp of oil into the frypan, still over medium heat. Add your sliced onions and cook them for about 3-4 minutes. Add garlic, cook for a further 2 mins.
- Now you have to do a bit of looking at your situation and adding more or less oil, depending on your situation. To start the roux we need about 3 tsp of oil in the pan. Depending on how fatty your sausages were, and what is left after sautéing your onions, will depend on how much oil you need to add. So add what oil you need to, to make 3tsp of oil.
- Add the flour to the oil and onions, and stir well, cook the flour out for about 1 minute, before adding all of the beef stock at once. As soon as the stock hits the pan, stir vigorously for about 2 minutes, to make sure there is no lumps. Add in all the herbs and seasonings, and return the sausages to the pan. Once it starts to bubble turn down to medium-low.
- Simmer sausages uncovered for 10 minutes, and sauce is thickened. Serve with buttery mashed potatoes, and steamed carrots and peas.