This is a meal that everyone at our place 100% gets behind – including me! I LOVE this recipe as much as my kids do. These classic Sausages with Homemade Onion Gravy, fondly known as “bangers and mash”, is a classic British recipe that is incredibly simple to make. I cook this often as I know everyone enjoys it – which is a stress-reducing factor when cooking for a family! I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.
The sausages are cooked with a flavoursome homemade gravy that is rich with caramelised onions. I can’t count the number of times I’ve made this recipe in the past few weeks. It’s quick, it’s easy and there is something so comforting about sausages and gravy piled on creamy mashed potatoes with a side of steamed greens (kale is my absolute favourite and my kids adore steamed peas).
The gravy is made with low-cost pantry staples – beef stock teamed with a splash of Worcestershire sauce is what gives the gravy its depth of flavour and colour. You can use whatever sausages you like. Chunky pork sausages are a popular choice, but I also love plain, good-quality beef sausages.
Which are the best sausages to use?
I try to look for sausages without excessive fillers or additives and a good meat-to-fat ratio. Plain, good-quality beef sausages or sausages flavoured with seasonings like pepper, oregano, garlic, parsley or caramelised onion are all wonderful choices. Alternatively, chunky pork sausages, such as Cumberland (pictured) – if you can find them – have a robust flavour (with sage and parsley) and a meaty texture, which works well. But you can use any sausages you like – beef, pork, chicken or even plant-based.
Does it matter what stock I use?
I recommend using a good-quality homemade or store-bought beef stock in this recipe. Not only does the beef stock add a deep, rich flavour, which complements the sausages, it also creates a deep, golden colour (unlike chicken stock, which will result in a paler gravy).
What else can I serve with Sausages with Homemade Onion Gravy?
We love the classic mashed potatoes, peas and kale combination to soak up all of the delicious gravy. Other suggestions include mashed sweet potatoes or cauliflower, roasted brussels sprouts, cabbage, carrots or pumpkin, creamy polenta, rice or even pasta.
Hot tips for success
- Even cooking – Turn the sausages frequently to ensure they brown evenly and cook through without burning.
- Take your time with the onions – Take your time cooking the onions until they are golden brown and sweet. This adds depth of flavour (and colour) to the gravy.
- Avoid lumps – Whisk the flour and stock continuously to create a smooth, lump-free gravy.
- Adjust consistency – If the gravy becomes too thick, add a splash of beef stock or water to reach the desired consistency.
Watch how to make Sausages with Homemade Onion Gravy
If you enjoyed Sausages with Homemade Gravy, I think you’ll love:
Chicken with Homemade Gravy Recipe
Family Beef and Potato Pie Recipe
Chicken Stroganoff Recipe
One-pan Gnocchi Bolognese Recipe
Swedish Meatballs Recipe
Sausages with Homemade Onion Gravy
“Absolutely DELICIOUS 😋 I am English and your gravy recipe is spot on. I will definitely make it again, thank you!” Share PrintIngredients
- 1 tbsp olive oil
- 8 sausages (see note 1)
- 2 large onions, finely sliced
- 1 tsp freshly minced garlic
- 2 tbsp unsalted butter
- 3 tbsp plain (all-purpose) flour
- 500 ml (2 cups) beef stock
- 1 thyme sprig, leaves picked (optional)
- 1 tsp Worcestershire sauce (see note 2)
- ½ tsp freshly cracked black pepper
- Sea salt flakes, to taste
- Freezer-friendly Mashed Potatoes
- Steamed greens (kale pictured), drizzled with olive oil
Equipment
Instructions
- Cook the sausages – Heat the olive oil in a large, deep, heavy-based frying pan over medium heat. Add the sausages and cook, turning frequently, for 6–8 minutes or until browned on all sides and cooked through. Remove the sausages from the pan and set aside.
- Cook the gravy – Spoon out any excess oil from the pan, leaving at least 1 tablespoon. Add the onion and cook for 3–4 minutes, stirring occasionally, until softened.
- Stir through the minced garlic for 30 seconds, then add the butter.
- Once the butter has melted, add the flour and stir to combine to create a paste. Cook for 1 minute.
- Add half of the beef stock. Use a whisk to stir continuously to avoid lumps. Add the remaining beef stock, continuing to whisk, and bring the mixture to a simmer.
- Add the thyme leaves (if using), Worcestershire sauce, black pepper and salt to taste. Simmer for 2–3 minutes to thicken (if your gravy is too thick or too thin, see note 3).
- Finish and serve – Return the sausages to the gravy and serve immediately with mashed potatoes and steamed greens.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Zoe Dodds says:
Absolutely DELICIOUS 😋 I am English and your gravy recipe is spot on. I will definitely make it again, thank you!
Nicole says:
Hi Zoe, I am thrilled you love the gravy! Thanks so much for the rating too. Nic x
Jess says:
Hi Nicole, this meal was delicious to eat but the gravy was very pale. What brand of quality beef stock do you use? Thanks so much for another great recipe!
Nicole says:
Hi Jess, for this particular recipe, I used Massel brand. It’s not that it’s my fave, but it does produce a deep, rich gravy. When I’m using lighter stocks, I find the trick of adding 1 tsp of dark soy sauce to the sauce works really well. It can be added at the same time as the Worcestershire sauce and helps to get a gorgeous, deep colour. I hope this helps. Nic x
Vicky O says:
Excited to try this – making it tonight!
Ciara Niclasen says:
A beautiful but simple recipe. Thanks for sharing it. We used your freezer proof mash which added a little extra soulfulness to it.
Fleur Jeffrey says:
Am making tonight. Looks awesome 👌 👏 👍 😍 💖
Nicole says:
Woo hoo! Hope you enjoyed it. Nic x
Mark Clothier says:
The bangers and mash are right up my ally. I’ll definitely try this gravy..can’t wait.
Maureen says:
Thank you for your yummy recipes