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
- Peas
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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.
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Remove sausages onto a plate. Turn heat down to medium.
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You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
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Add onion and garlic, cook until golden brown - around 4 minutes.
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Add flour and mix through.
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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.
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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.
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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!
WATCH HOW TO MAKE IT
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! 😉
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Nagi,
I’m wanting to give this a go. I’ll assemble the sausages following this recipe: https://bit.ly/2DT4y2Y.
Our Texas markets are provincial in sausage offerings!
Nat
Thanks! The gravy was delicious! I didn’t have any peas but my kids didn’t mind 😁 Will definitely make it again! Will check out more of your recipes😀
I’m so pleased you enjoyed this Tawny! Thanks for letting me know! N x
Hey I only have precooked sausages on hand? Will that be ok to nake gravy ?
Yep I reckon we can make that work! Give the sausages a nice sear on the stove to extract some liquid and heat them through, then proceed with recipe! 🙂 N x
Nagi this is my second recipe I’ve tried of yours and again it was absolutely delicious!! My husband just said and I quote “Now that’s the good home cooking” The whole family loved it and will be a new staple here. Thank you so much, you are an awesome cook with awesome recipes. <3
This is the second recipe I tried for onion gravy and I have now thrown out the first recipe. This one is excellent! Thank you!!!
So glad you enjoyed this Brenna! N x ❤️
I’ve made this at least three times….It taste exactly like a British Pub that we had it for the first time….And “FYI” My Local Frys Supermarket was selling British Bangers in their butcher case..Lucky me…:)
Thank you so very much…We love it!
I LOVE HEARING THAT! So glad you enjoyed this Safka, thanks for letting me know! N xx
666 calories! I can’t wait to try them.
This was delicious! Gravy is usually something I struggle with, it never seems to come out quite right, but your recipe & instructions were spot on. My kids gave it thumbs up and begged me to make it again & more often! Thank you!
We love this recipe!
I live in a small town in Wisconsin so I use bratwurst for this recipe. It’s probably not quite right, but I’ve made it this way using your recipe about 4 times. It’s a family fav.
And we just made it again tonight, yum!
I’ve never made gravy before but made this last night. It was easy and delicious. It’s going to become a staple in our house. Thanks so much for teaching me a new technique as well as a new recipe.
Nagi,
Thanks for the recipe which I intend to try. If I can be so bold, (or a pain in the backside,) for another time, maybe try to give a weight for the amount of sausages, as of course they vary in size.
Hi Liz! Will try to remember to add in next time I make this myself! N x
What brandof sausages are the best for this recipe.
Hi Angie! Absolutely any brand! I like to use pork sausages 🙂 N x
This is exactly like I had a from a British Pub…Thank you it’s delicious..
LOVE HEARING THAT!!
One word AMAZING RECIPE. I cooked this for my husband tonight. I will make this again for my kids .
Yessssss! I’m so happy to hear that Tonya! N xx ❤️
I made this last night and it was perfect! Of course where I live it was 85 F yesterday, so maybe more of a cool weather dish… oh, who am I kidding. I might make this weekly. I served it with sautéed mushrooms and salad instead of the peas. Thank you, I just love your recipes!!
That’s fantastic to hear Shauna! Thanks for leaving a review! N x ❤️
found your site while looking for ragu recipes. so far i’m enjoying it. I love to cook and try new things. couple of questions: do you or have you used base, e.g. beef base instead of broth. and have you ever used baking soda to thicken a soup?
Base? I’m sorry I don’t know what that is. And please don’t use baking soda for thickening! It will taste terrible 🙂 N x
Hello! I just wanted to say thank you so much for this amazing recipe!! It is SO delicious. I have made it multiple times and look forward to it every time! It is one of my favorite recipes :)) I made it this evening and will be eating it in moments lol! I will be trying more of your recipes for sure in the future!
Me too me too Karis! Gravy in every form….. N xx
Yum! Making tonight thank you!
Hope you loved it Chantelle! ❤️
Great to see good old British grub on here and a pretty spot on recipe. I urge everyone to try a few little things. Cook your sausages (I use Lincolnshire/Cumberland or leek and pork) very slowly in the pan, barely any heat, they will leave beautiful juices and gooey bits to add the onions to. Again slowly caramelise the onions in butter and a touch of demerara sugar, this draws the moisture out and gets them really dark and unctuous. Then when making the gravy just add a half teaspoon of English mustard, takes it to a whole new level.
That’s a wonderful tip Shaun, thank you!!!
I think your recipe sounds tasty but, for the record, while gravy is typically served in this dish the mash refers to the mashed potatoes, not the gravy.
Ah yes, I probably didn’t explain that part properly! 🙂 N xx