Serve an easy homemade onion gravy over sausages for the ultimate comfort food dinner! We like to serve it with mashed potatoes and peas for the ultimate kid-friendly dinner on St. Patricks’ Day (Bangers and Mash!)
Sometimes when I look through my blog recipes, I notice a lot of brown food ?? I guess it’s fair to say we all love a bit of comfort food! We definitely serve a lot of salads and vegetable sides with those cozy brown plates, ha!, but still – nothing beats a comforting home cooked dinner.
For this sausage recipe, I’m well aware you could just use a gravy mix and be done with it… But making the onion sauce from scratch is almost as quick as easy as using a mix, and it tastes a million times better!
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1 Brown the sausages really well on all sides. Remove from the pan and set aside!
2 Add the sliced onions to the pan and cook over medium heat until soft and golden. Stir in minced garlic and flour, then deglaze with red wine (OR extra broth, if you don’t want to use alcohol). Keep stirring while you add the beef broth to make sure you don’t end up with a lumpy gravy, then simmer for a few minutes until the gravy has thickened slightly.
3 Add the sausages back into the gravy, toss to coat and simmer for a few more minutes. Dinner is done!
Thanks to the British side of my family, we always serve these sausages with mashed potatoes (or like in these photos, with my Colcannon recipe!) and peas. The perfect Banger’s and Mash for St. Patrick’s Day, or any day really ?
Are you looking for the BEST Bangers and Mash recipe? Try my sausages in homemade onion gravy served over mashed potatoes and peas!
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Ingredients
½tablespoonoil
6sausages(we prefer pork)
2small-medium onions(halved and thinly sliced)
2clovesgarlic
3tablespoonsflour
⅓cupdry red wine(OR more broth)
2cupsbeef broth
1teaspoonWorcestershire sauce(optional)
1sprigthyme(optional)
Salt & pepper(to taste)
To serve:
mashed potatoes, peas
Prep Time: 15 minutesmins
Cook Time: 30 minutesmins
Ready In: 45 minutesmins
Instructions
Brown sausages: Heat oil in large skillet over medium-high heat. Add sausages, then born sausages in 8-10 minutes until well browned. Remove and keep warm on a plate.
Sauté onions: Add onions to the pan and cook over medium heat for 5-10 minutes, until very soft and golden. Add garlic and cook for 2 more minutes.
Make gravy: Stir flour into pan with onions, then pour in the red wine (or extra broth), scraping any browned bits off the bottom of the pan. Slowly pour in beef broth and Worcestershire sauce while stirring constantly to remove any lumps (use a whisk if needed). Add thyme, then bring to a boil one, reduce the heat to a simmer and cook until slightly thickened.
Finish: Return sausages to pan with gravy, toss a few times and simmer until heated through. Check for seasoning and add salt and pepper as needed. Serve with mashed potatoes and peas.
About Nora When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
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Comments
Catherine Cooksays
Made this for the first time tonight and it was outstanding. Wouldn’t change a thing!
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Sarahsays
DELICIOUS!!!
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Jaci Daggettsays
So delicious. I found Guiness sausages. Perfect. Great flavor
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Norasays
I’m so glad, Jaci!
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Toni Coppasays
Amazing!
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Norasays
I’m so glad, Toni!
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Sharonsays
This recipe is fabulous!! Quick, easy, and tasty ?
Bangers and mash consists of sausages ("bangers") served with mashed potatoes ("mash") and onion gravy. While lamb or beef sausages can be used, the most traditional choice is pork – specifically the Cumberland variety, a type of pork sausage seasoned with pepper, thyme, sage, nutmeg and cayenne.
The key to boosting bland gravy is to use fresh herbs that you chop up yourself instead of the dried, shaken variety. Fragrant herbs that'll brighten up the flavor of your gravy include rosemary, parsley, basil, sage, and thyme.
If, after much searching, you find yourself without bangers (and without the proper equipment to make a batch yourself), then in a pinch substitute any sort of plain, fatty pork sausage. Bratwurst always seems closer to a proper banger than a mild Italian sausage in my mind. But use your own judgment.
The term bangers supposedly originated during World War I, when meat shortages resulted in sausages' being made with a number of fillers, notably water, that caused them to explode when cooked.
A banger is a nickname that the British and Irish give to sausages. The nickname “bangers” originated during World War II, when rationing was common and meat was scarce. Bangers have two distinct characteristics – they have a much softer texture and are much less salty than their American and continental counterparts.
If your gravy tastes great but it lacks a little depth, add an umami flavor boost. Umami flavors are deeply savory and feel round on the palate. Spruce up the gravy with a splash of Worcestershire sauce or soy sauce (if the gravy isn't already too salty, that is).
If you don't have milk, you can use slightly thinned-out cream or half-and-half. Feel free to play with the proportions of milk and cream if you would prefer a gravy that's a little thicker or thinner. If need be, you can use butter instead of pan drippings in equal proportions.
Irish Sausage is also commonly known as “English Sausage”, “British Sausage, and as “Bangers” outside of the UK; the terms are used interchangeably. The traditional recipe consists of ground pork, a rusk bread filler, eggs, seasonings and a natural pork or beef casing.
Bangers and mash, also known as sausages and mash, is a traditional British dish consisting of sausages and mashed potato. It may consist of one of a variety of flavoured sausages made of pork, lamb, beef, or a meat alternative. The dish is usually served with onion gravy, but may also include fried onions and peas.
British. The Irish would eat sausages and potato but they wouldn't call it “bangers and mash”. And they are fairly likely to make the potato into something like colcannon which is basically mashed potatoes with bits of green vegetables such as cabbage.
Cook sausage in a large skillet over medium heat until brown on all sides, 5 to 7 minutes. Remove from skillet, and slice. Melt butter in the same skillet. Stir in onions and garlic, and cook 2 to 3 minutes.
When preparing raw onions, soak in cold water before hand to remove some of the pungency and soften the flavor. However since soaking too long will dilute the flavor, soaking in cold water for 5 to 10 minutes is recommended.
The combination of both bacon and sausage is one of the essential elements to a full fry up. A simple pork sausage (like the banger) is ideal and the type of bacon is up to preference.
Irish Sausage is also commonly known as “English Sausage”, “British Sausage, and as “Bangers” outside of the UK; the terms are used interchangeably. The traditional recipe consists of ground pork, a rusk bread filler, eggs, seasonings and a natural pork or beef casing.
Traditional Cumberland Sausages are made from boneless pork cuts and includes pork fat. The pork is de-rinded to remove skin and gristle and the boneless pork cuts are broken down using a mincer or in some cases cut up by hand.
Our original premium pork fresh sausage is flavored with delicious signature seasonings. This savory, high-quality pork can be enjoyed at breakfast or even dinner.
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
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