Sausage with Gravy – affectionately known as “Bangers and Mash” to Aussies and Brits – is one of the most epic of all comfort foods. It all comes down to the gravy, and making a seriously wicked gravy requires just 3 things: the sausage drippings, beef broth/stock and flour. Seriously. That’s all you need!
I’m 30 something years old, and I still want to grin every time I say “Bangers and Mash” instead of just “sausage and gravy”. Don’t you just love the name? I have to hand it to the Brits, they come up with great names for food. Bubble and Squeak – roast leftovers fried up. Spotted Dick (Seriously. It’s a pudding shaped like a log studded with raisins!). Toad In a Hole – Sausage in a Yorkshire Pudding batter. (PS Don’t Google for photos because you’ll probably get…well, you know. TOADS in a hole. Ick!)
When I handed over a container to the homeless man at the dog park and he asked me what it was, I had to hold back a smile as I said “Bangers and Mash”. And his eyes lit up. Because really, who doesn’t love sausages drowning in loads of gravy, with creamy mashed potatoes and the obligatory side of peas? (Well, vegetarians I suppose. But I doubt any vegetarian reads my blog!)
The sight of browned sausages swimming in a thick homemade gravy is the sort of sight that makes my knees weak….
The gravy itself is actually really easy to make, and I’ve done a video on this so you can see for yourself – the video is below the recipe. Ultimately, the flavour base of the gravy comes from the sausage drippings, just like making gravy for roasts – like for Roast Lamb and Roast Chicken. Then you add a touch of flour, mix in broth, simmer it for a while and hey presto! You have a wicked homemade gravy!
I like to make my gravy with onion because it adds more flavour, but this is optional. I also like to add a touch of garlic – again, for more flavour.
There are many more fancier versions of gravy “out there”. I know many like to use red wine, some use stout. I really like mine made the classic way. Nothing fancy. Just loaded with all the flavour from the sausage drippings.
When it comes to the sausages, it’s entirely up to you what sausages you use. This can be made with the really good value sausages or the most gourmet sausages you can find.
The only sausages I do not recommend using are lean sausages because they won’t drop enough juices and fat to make a truly tasty gravy. If you use low fat sausages, I cannot be held accountable for lack of flavour in the gravy!! – Nagi x
- 1/2 tbsp oil
- 8 sausages of choice (Note 1)
- 1 large onion , halved and finely sliced (yellow, white or brown) (Note 2)
- 2 garlic cloves , minced
- 3 tbsp flour (plain)
- 2 cups beef stock/broth (Note 3)
- Mashed potato
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.
You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
Add onion and garlic, cook until golden brown - around 4 minutes.
Add flour and mix through.
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.
Simmer, stirring, until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it. Season with salt and pepper.
Serve sausages with plenty of gravy, with mashed potato and peas on the side.
1. You can use any sausages you want. I used beef in some of the photos and pork in the video. However, if you use low fat sausages, they will not drop as much juice and fat when cooking so the gravy will not be as tasty.
2. I like to add onion because it adds more flavour to the gravy and also fills it out! But it is optional - you can skip it if you want.
3. I really like making my gravy with beef rather than chicken broth because it has a more intense flavour and it gives the gravy a nicer deep brown colour. But you can use chicken if you prefer - the gravy will be a lighter colour.
4. Nutrition per serving, assuming 4 servings. I use very juicy, fatty pork sausages which accounts for 593 calories of the total shown below, so if you use leaner sausages, the calories per serving will be less!
Quick little video so you can see how easy this is to make! 🙂 Dozer fans – don’t miss him eyeballing the sausage at the end of the video…
LIFE OF DOZER
Look who’s in his usual position….and don’t miss Dozer and his cheeky eye balling of the sausages in the cooking video! 😉