Description
Classic British Bangers & Mash featuring juicy sausages smothered in a rich homemade onion gravy, served with creamy mashed potatoes and peas. This comforting dish showcases browned sausages cooked to perfection, accompanied by a flavorful gravy made from sautéed onions, garlic, and beef stock thickened with flour. Perfect for an easy yet hearty meal that beats any store-bought gravy.
Ingredients
Scale
Sausages and Gravy
- 1/2 tbsp oil
- 8 sausages of choice
- 1 large onion, halved and finely sliced (yellow, white, or brown)
- 2 garlic cloves, minced
- 3 tbsp plain flour
- 2 cups beef stock or broth
- 1/4 tsp salt
- 1/2 tsp black pepper
To Serve
- Mashed potato
- Peas
Instructions
- Cook sausages: Heat 1/2 tbsp oil in a large skillet or fry pan over medium-high heat. Add the sausages and cook, turning frequently, until browned on all sides and cooked through, about 8 minutes depending on size. Remove sausages from the skillet and place on a plate.
- Prepare pan for gravy: Reduce the heat to medium and ensure there is about 2 tbsp of oil remaining in the skillet. If there is less, add a small amount of butter or oil to reach 2 tbsp total.
- Sauté onion and garlic: Add the sliced onion and minced garlic to the skillet. Cook, stirring occasionally, until golden brown and softened, approximately 4 minutes.
- Cook flour: Sprinkle the 3 tbsp plain flour over the sautéed onions and garlic. Stir well to coat all ingredients and cook for 2 minutes, stirring constantly to remove the raw flour taste.
- Add beef stock: Gradually pour in about 3/4 cup of beef stock, stirring to mix into the onion-flour mixture until a thick sludge forms. Continue adding the remaining beef stock, mixing well to combine. Use a whisk if lumps occur to achieve a smooth texture.
- Thicken gravy: Allow the gravy to simmer gently for 2 to 3 minutes, stirring frequently until it thickens slightly but remains a little thinner than desired, as it will thicken more upon serving.
- Season gravy: Stir in 1/4 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning by adding more salt if preferred.
- Serve: Return the cooked sausages to the skillet or plate and ladle plenty of the onion gravy over them. Serve immediately with creamy mashed potatoes and peas on the side. For a low-carb option, substitute mashed potatoes with creamy cauliflower mash.
Notes
- This recipe includes a video demonstration to guide the cooking process.
- “Bangers and Mash” is a beloved British classic, simple to make, and far superior to any store-bought gravy powder.
- You can use any type of sausages based on preference – pork, beef, or chicken sausages all work well.
- The gravy is thickened using plain flour and beef stock, creating a rich, savory taste.
- For a healthier twist, swap mashed potatoes with creamy cauliflower mash for a low-carb option.
Nutrition
- Serving Size: 333 g
- Calories: 666 kcal
- Sugar: 1.2 g
- Sodium: 1703 mg
- Fat: 53.4 g
- Saturated Fat: 16.6 g
- Unsaturated Fat: 36.4 g
- Trans Fat: 0.4 g
- Carbohydrates: 7.6 g
- Fiber: 0.8 g
- Protein: 36.4 g
- Cholesterol: 147 mg
