Bangers & Mash (Sausage with Onion Gravy)
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
666 kcal
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Course
Dinner
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Cuisine
Australian, British
Bangers & Mash (Sausage with Onion Gravy)
Description
Bangers & Mash (Sausage with Onion Gravy) combines sausages cooked thoroughly to develop a browned exterior and juicy interior with a savory onion gravy. The gravy is crafted from sautéed onions and garlic cooked until golden, then thickened with plain flour and enriched with beef stock, resulting in a smooth, flavorful sauce with a deep brown color. This dish pairs well with mashed potatoes and peas, creating a satisfying and wholesome meal.
The onion gravy adds both flavor and texture, offering a balance of sweetness and umami from the beef stock and caramelized onions. Cooking the sausages in oil first allows their juices to enrich the gravy, improving its taste.
This meal fits well as a filling lunch or dinner, providing a classic combination of savory sausages and creamy mashed potatoes complemented by the rich onion gravy. It's a straightforward dish with familiar ingredients that deliver comforting flavors.
Choosing sausages with a good fat content helps produce a more flavorful gravy thanks to the rendered juices. Using beef stock instead of chicken broth deepens the gravy color and flavor. The onion in the gravy is optional but provides added depth and substance to the sauce.
Ingredients
- 1/2 tbsp neutral cooking oil generic cooking oil
- 8 sausages Note 1, of choice
- 1 onion halved and finely sliced (yellow, white or brown) (Note 2, large
- 2 garlic minced, cloves
- 3 tbsp flour (plain)
- 2 cups beef stock low sodium, store bought or homemade (Note 3, or broth
- 1/4 tsp salt
- 1/2 tsp black pepper
To Serve
- potato mashed
- pea
Instructions
- Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes.
- Remove sausages onto a plate. Turn heat down to medium.
- 2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
- Saute onion and garlic: Add onion and garlic, cook until golden brown - around 4 minutes.
- Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
- Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.
- Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it.
- Season: Add salt and pepper. Stir, taste, then add more salt if you want.
- Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option - Creamy Cauliflower Mash)
Notes
- Use sausages with enough fat to enrich the gravy with their cooking juices.
- Onion in the gravy adds flavor and volume but can be omitted for a simpler sauce.
- Beef stock gives a richer, darker gravy; chicken broth can be used for a lighter alternative.
- This recipe makes about 4 servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 666 kcal
% Daily Value*
| Serving | 333g | |
| Calories | 666cal | 33% |
| Carbohydrates | 7.6g | 3% |
| Protein | 36.4g | 73% |
| Fat | 53.4g | 82% |
| Saturated Fat | 16.6g | 83% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 147mg | 49% |
| Sodium | 1703mg | 71% |
| Potassium | 632mg | 13% |
| Fiber | 0.8g | 3% |
| Sugar | 1.2g | 2% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 40mg | 4% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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