During any time of the year, there's nothing like tucking into a plate of bangers and mash. This easy recipe for Sausages with Onion Gravy is a go-to for many looking for some proper comfort food. Often hailed as the ultimate comfort food, this is an excellent recipe that requires minimal prep time and delivers maximum satisfaction. With the hearty flavour of proper bangers paired with rich onion gravy, it's a classic British favourite that never disappoints.
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Ingredients and Substitutes
- neutral oil: we recommend sunflower or vegetable oil, but olive oil will work too.
- pork sausages: we used Lincolnshire sausages, but go ahead and choose your favourite.
- butter: unsalted.
- brown onions: may be replaced with red onions or shallots in this onion gravy recipe.
- rosemary sprig: may be replaced with a sprig of thyme.
- sugar: caster sugar or brown sugar.
- flour.
- red wine vinegar: or balsamic vinegar.
- beef stock/ beef broth: we like using stock pots instead of stock cubes.
- you will also need potatoes, milk and butter for mashed potatoes. If you have a moulin legumes, follow our Food Mill Mashed Potatoes recipe. Or try our Brown Butter Sage Mashed Potatoes or Celeriac Puree, if you're feeling fancy!
Find the quantities, cooking instructions and nutrient information in the recipe card at the bottom of the post.
Next Level Gravy: Make things even better by adding 1 tablespoon of Worcestershire sauce and substituting about 100-150ml of stock with red wine! Try this sausage recipe with Red Wine Jus next time too!
Step-By-Step Method
Step 1: Cook Sausages and Onions
Preheat the oven to 180°C Fan.
Heat the oil in a large frying pan (ideally, ovenproof large skillet). Add the sausages and cook on all sides for about 8-10 minutes over medium-high heat. Make sure they are golden brown all over.
Take the sausages out of the pan, and set them aside. To the same pan, add the butter, onions, rosemary and sugar and stir for a few minutes until the onion is just starting to soften.
Add the sausages back into the pan, and place everything in the oven to roast for 20 minutes. If your frying pan is not ovenproof, make sure to transfer the onion mixture and sausages into an ovenproof baking dish and roast everything for 23-25 minutes.
Step 2: Mashed Potatoes
If you want extra creamy mashed potato, we highly recommend heading to our Food Mill Potato Mash recipe. But if you only have a potato masher, here's what to do:
- Boil chopped potatoes in salted water until tender.
- Drain, then return the potatoes to the pot. Add just enough milk to cover the potatoes ½ up.
- Add a couple of tablespoons of butter.
- Mash until smooth and creamy.
- Season with salt to taste.
Step 3: Homemade Gravy
Once the sausages are done cooking, take them out onto a separate tray, and keep them warm in the turned-off oven.
Place the pan with the roasted onion on medium heat and cook to caramelise for a couple of minutes.
Stir in the flour, then add the red wine vinegar and a few tablespoons of the stock, stirring immediately to avoid lumpy gravy.
Once the mixture starts going gloopy, stir in the rest of the stock and boil on high heat for 4-5 minutes, or until the desired thickness is reached.
Remove the rosemary sprig, taste and season with salt and black pepper, if required. Serve the chunky onion gravy with sausages over mashed potato. Alternatively, pour the gravy through a fine sieve and enjoy it silky smooth!
What to Serve Sausages With Onion Gravy With?
We love serving Sausages with Onion Gravy over a mound of Silky Smooth Mashed Potatoes Made With Food Mill. However, sausages and gravy go very well with cheesy polenta or Smashed Garlic Potatoes. Alternatively, try it with carrot and swede mash for a hearty meal.
Depending on the time of year you're serving Bangers and Mash, you can switch up your side dishes. We love it with garlic roasted green beans and fresh green peas in the summer! When it's colder outside, we often opt for Garlic Tenderstem Broccoli or Roasted Sweet Potatoes and Kale.
More British Recipes To Try
If you enjoyed this recipe, please go ahead and leave us a star rating below! We are also here to tempt you with a few more of our favourite recipes from Great Britain:
- Slow Cooker Curried Sausages
- Coronation Chicken Sandwich (Classic British Recipe)
- Triple Ginger Sticky Toffee Pudding
Sausages With Onion Gravy (Bangers and Mash)
Ingredients
- 1 tablespoon neutral oil
- 6 pork sausages we used Lincolnshire sausages
- 1 tablespoon butter
- 3 brown onions thinly sliced
- 1 rosemary sprig
- ½ teaspoon sugar
- 1 teaspoon flour
- 2 tablespoon red wine vinegar
- 500 ml (2 cups +2 tbsp) beef stock
- Food Mill Mashed Potatoes
Instructions
- Preheat the oven to 180°C Fan.
- Heat the oil in a large frying pan (ideally ovenproof). Add the sausages and cook on all sides for about 10 minutes over medium-high heat. Make sure to brown all the sides.
- Take the sausages out of the pan, and set them aside. To the same pan, add the butter, onions, rosemary and sugar and stir for a few minutes until the onion is just starting to soften.
- Add the sausages back into the pan, and place everything in the oven to roast for 20 minutes. If your frying pan is not ovenproof, make sure to transfer the onion mixture and sausages into an ovenproof baking dish and roast everything for 23-25 minutes.
- Whilst the sausages are cooking, prepare the potato mash.
- Once the sausages are done cooking, take them out onto a separate tray, and keep them warm in the turned-off oven.
- Place the pan with the roasted onion on a medium heat and cook to caramelise for a couple of minutes.
- Stir in the flour, then add the red wine vinegar and a few tablespoons of the stock, stirring immediately.
- Once the mixture starts going gloopy, stir in the rest of the stock and boil on high heat for 4-5 minutes, or until the desired thickness is reached.
- Remove the rosemary sprig, and serve the chunky onion gravy with sausages over mashed potato. Alternatively, pour the gravy through a fine sieve and enjoy it silky smooth!
Nutrition
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