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
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Bangers & Mash (Sausage with Onion Gravy)
Ingredients
- 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)
To Serve
- Mashed potato
- Peas
Instructions
- 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.
Recipe Notes:
Nutrition
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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I made this last night for my daughter and I and we both LOVED it! A great cold night hearty meal that’s quick and easy! We used chicken sausage and it was amazing! A new favorite 🙂
Terrific! And yes you could use any sausages here and they would be amazing ☺️
Dang! I thought I invented this recipe years ago. I’ve been making it for at least 25 years, but never saw an actual recipe for it. Gotta give this gravy a try.
I’m sure you’ll love it Brian!
I made your onion gravy with our sausages tonight and it was so tasty and very easy. I don’t think I cooked the flour long enough as the gravy was a bit pale so I added a teaspoon of Vegemite! I won’t use Gravox with snags again, thank you Nagi.
Great recipe, but Bangers and Mash refers to sausages and mashed potato – although the gravy is a key accompaniment.
In case you were wondering, the Bangers part is from when meat was rationed during the Second World War and sausages were ‘plumped up’ with water. The steam that built up as the sausages cooked caused the skins to pop and bang in the pan.
Love hearing the story behind recipes! 🙂
The onion gravy was amazing, my sausage choice not so much. This recipe was delicious, though and I highly recommend this to anyone looking for a quick meal!
That’s great! So pleased you enjoyed this Jen – N x
This is the first recipe I’ve tried where my version actually came out looking like the picture! I was super excited about that.
I’m an American in Australia, and my fiance wanted English Bangers and Mash. Your recipe did the trick! It was delicious. I don’t know if its like pub grub, but it was a hit at our house!
Added some bacon and whole grain mustard to the gravy and it was amazing. Thanks for the recipe! Won’t ever buy gravy powder again 😀
Glad you enjoyed it Kelly! Thanks for letting me know! N x
Thanks Joe will try this next time.
Whole family loved this and I’m sure you will as well 😊
That’s so great to hear Nicky! I’m so pleased you enjoyed this, thank you for letting me know! N x
Another triumph – absolutely delicious Nagi – you are the best
That’s terrific Frances! I’m so glad you enjoyed this one – thanks for letting me know! N x
Could you add some curry powder to the gravy?
You sure can Sharon!
In the video you are using a stainless steel pan, how do you get things not to stick???
Hi Nicky! I find sausages leech so much fat there’s no chance of them sticking! 😂
I was told by a butcher once if you have trouble with them sticking early just give the actual sausages a light spray with olive oil before cooking them…. has worked every time for me Cheers Joe. Can’t wait to try these tonite
You can make steel pans non stick by treating them with oil. There is particular way to do it and it works amazingly! Nothing will ever stick to your pan again not even eggs! There are tutorials on youtube. . I am making this meal for dinner tonight, hoping it turns out well 🙂