BeefCurriesMainsMeatQuick & Easy

Bangers and Mash – Sausage with Onion Gravy

20 mins Cook
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Sausage with Onion Gravy and Mashed Potato – affectionately known as “Bangers and Mash” – is one of the finest of all consolation foods. A sausage recipe for a fast easy dinner with a facet of peas or steamed vegetables to douse inside the home made gravy.

The onion gravy is to-die for however best calls for 4 things: onion, garlic, red meat broth/stock and flour. That’s it!

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Bangers and Mash - Sausage with Onion Gravy

Bangers and Mash

I have to hand it to the Brits, they come up with superb names for food. Bubble and Squeak – roast leftovers fried up. spotted Dick (get your thoughts out of the gutter! It’s a pudding formed like a log studded with raisins!).

Toad within the hole – Sausage in a Yorkshire Pudding batter. (ps Don’t Google for pictures due to the fact you’ll probable get…properly, . TOADS in a hollow. Ick!)

And Bangers and Mash – sausage with gravy!

Why is it called Bangers and Mash?

“Bangers and Mash” is the affectionate British slang for sausages and creamy mashed potato, served with gravy. “Bangers” refers to the sausages – named as such due to the fact again then, sausages might burst open “with a bang!” whilst cooked unless you pricked with a fork. sometimes, they nonetheless do!

that is the first sausage recipe that comes to thoughts each time I’m making plans sausages for dinner! So apparent, I recognise…

Onion Gravy

The onion gravy is what in reality makes this sausage recipe. Onions no longer simplest add flavour, they also bulk up the gravy so you can in reality pile that gravy on and smother the sausages.

It’s quite simple to make and no unique to making gravy for such things as roasts – Roast Lamb, Roast chicken and Turkey.

What you need to make Bangers and Mash

Here’s all you need to make Bangers and Mash:

Best Sausages for Bangers and Mash

For a definitely conventional Bangers and Mash revel in, you can’t cross beyond some big, fats red meat sausages. look for properly nice ones which are all meat, no fillers – take a look at the ingredients or ask your butcher.

The only sausages I do not endorse the usage of are lean sausages because they received’t drop enough juices and fat to make a really tasty gravy.

in case you use low fats sausages, I cannot be held chargeable for loss of flavour in the gravy!!

What you need to make Bangers and Mash

  • Sausages drippings – This refers to the brown bits caught on the base of the pan and the oil / sausage juices which might be left inside the skillet after browning them. Sausage drippings are the important thing to wickedly delicious Onion Gravy!
  • Garlic and onion – crucial base flavouring ingredients for many, many savoury dishes!
  • Flour – that is what thickens the gravy.
  • Red meat broth/ inventory – The liquid for the gravy that offers it flavour. You’ll be dissatisfied if you use water, so don’t do it!

How to make Bangers and Mash

  • Brown sausages in a skillet then cast off when cooked. If there’s an excessive amount of oil within the skillet, experience free to discard a few. however you’ll need to hold as a minimum 1 half – 2 tablespoons of fats to cook the onions and form the flavor base for the gravy.
  • Saute onion and garlic within the sausage drippings till the onions are translucent.
  • cook dinner off flour – add the flour into the onion mixture and cook dinner it for a couple of minutes. this will cook dinner out the rawness of the flour.
  • Add red meat broth/liquid stock. The flour mixed into the onion mixture will dissolve into the liquid. at the start it is going to be watery abut as it heats up, it will thicken right into a gravy consistency.

How to Avoid Lumpy Gravy?

The trick to avoid lumpy gravy is to begin by using including simply a number of the broth into the flour/onion mixture and stir to form a sludgy paste earlier than blending in the relaxation. This sludge will dissolve greater easily into the ultimate broth, creating a adorable lump-free gravy with out the need of a whisk!

Tip! For a BAKED version of Bangers and Mash, see this Sausage Bake. It comes with a gravy that’s made inside the oven on the same time the sausages are cooking!

What to serve with Bangers and Mash

In the united kingdom, I’m pretty sure it’s unlawful to serve Bangers and Mash with anything apart from creamy mashed potato though any rice would also paintings superb (white, brown, jasmine, basmati), as might pasta, polenta, quinoa, barley, even couscous.

In the event of a low-carb emergency, Creamy Mashed Cauliflower is a notable opportunity and all of sudden scrumptious!

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Bangers and Mash - Sausage with Onion Gravy

Bangers and Mash - Sausage with Onion Gravy

ramsha
Sausage with Onion Gravy and Mashed Potato – affectionately known as “Bangers and Mash” – is one of the finest of all consolation foods. A sausage recipe for a fast easy dinner with a facet of peas or steamed vegetables to douse inside the home made gravy.
prep time
5 mins
cooking time
20 mins
servings
4
total time
25 mins

Equipment

Ingredients

  • 1/2 tbsp oil

  • 8 sausages of choice (Note 1)

  • 1 large onion , halved and finely sliced

  • 2 garlic cloves , minced

  • 3 tbsp flour (plain)

  • 2 cups beef stock/broth , low sodium

  • 1/4 tsp salt

  • 1/2 tsp black pepper

  • TO SERVE

  • Mashed potato

Instructions

1
Cook sausages: heat oil in a large skillet / fry pan over medium excessive heat. add sausages and cook, turning, until browned as a lot as feasible throughout and cooked via. prepare dinner time will differ depending on sausage length – mine take around eight mins.
2
Remove sausages onto a plate. turn heat down to medium.
3
2 tbsp oil last: You want around 2 tbsp oil left in the skillet. when you have a good deal less, add a chunk of butter or oil.
4
Saute onion and garlic: add onion and garlic, prepare dinner until golden brown – round four minutes.
5
Prepare dinner off flour 2 mins: add flour and blend via. Then cook dinner, stirring constantly for two minutes.
6
Progressively add beef stock: add approximately three/4 cup of red meat broth and mix into the onion so it becomes a sludge. Then add last beef broth and blend until blended. If it is lumpy, use a whisk to assist make it easy.
7
Thicken gravy: Simmer, stirring, for 2 to three minutes until the gravy thickens but is barely thinner than you want – it'll thicken more as you serve it.
8
Season: add salt and pepper. Stir, taste, then add more salt if you need.
9
Serve sausages with masses of gravy, with mashed potato and peas on the aspect. (Low carb alternative – Creamy Cauliflower Mash)

Notes

1. Sausages – You can use any sausages you want, classic Bangers and Mash is made with thick pork sausages. I used beef in some of the photos and pork in the video. 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. Onion – I like making onion gravy because it adds flavour, fills out the gravy and makes it so you can smother the sausages in gravy. But it is optional – you can skip it if you want. 3. Beef broth/liquid stock – 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. If you use homemade beef stock, you’ll really elevate this humble comfort food to another level! 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!
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