If you’ve ever craved a comforting, hearty meal that feels like a warm hug on a plate, then you’re in for a treat with this Perfect Sausage and Onion Gravy Recipe. I absolutely love how this turns out every single time — juicy sausages nestled in a rich, flavorful onion gravy that’s so easy to make, you’ll wonder why you ever bought gravy powder from a packet. Stick with me here, because I’m about to share all my tips to help you nail it perfectly every time!
Why You’ll Love This Recipe
- Classic Comfort Food: It hits that nostalgic spot with a traditional British feel that’s perfect any day of the week.
- Simple Ingredients: You don’t need a bunch of fancy stuff—just trusty staples you probably already have in your kitchen.
- Ready in Under 30 Minutes: When life gets busy, this recipe saves the day without sacrificing any of the flavor.
- Flexible and Customizable: You can swap out sausages or pair it with your favorite sides for your own spin.
Ingredients You’ll Need
Each ingredient in this Perfect Sausage and Onion Gravy Recipe plays its part beautifully to create that luscious gravy and perfectly cooked sausages. When I shop, I look for good-quality sausages because they make a huge difference. Also, the onion selection—yellow, white, or brown—will subtly change the gravy’s sweetness and depth.
- Oil: A neutral oil helps brown sausages without overpowering flavor; I often use vegetable or canola oil.
- Sausages: Pick your favorite kind—pork, beef, or even chicken. The key is to cook them thoroughly and get a good sear.
- Onion: Finely sliced for maximum flavor extraction; don’t rush this step as it builds the gravy’s base.
- Garlic: Minced fresh garlic adds that irresistible aroma and depth.
- Flour: Plain all-purpose flour works best to thicken the gravy evenly.
- Beef Stock/Broth: This adds richness and umami; homemade or good-quality store-bought works great.
- Salt and Black Pepper: Simple seasonings that bring everything to life.
- Mashed Potato: Creamy and soft, a perfect bed for the sausages and gravy.
- Peas: For a fresh, green contrast—plus, my family loves the pop of color!
Variations
I’m all about making recipes my own, and this Perfect Sausage and Onion Gravy Recipe really shines when you put a little twist on it. Feel free to experiment with different sausage types or toss in a splash of mustard or Worcestershire sauce for extra zing. The best part? You can keep it cozy or kick it up a notch depending on your mood!
- Spicy Kick: I once added some smoked paprika and cayenne to the gravy, and wow – it gave a warming heat that my family went crazy for!
- Vegetarian Version: Swap sausages for plant-based alternatives and use vegetable broth instead of beef; the gravy still turns out beautifully thick and tasty.
- Onion Choices: Using caramelized red onions adds a subtle sweetness that’s divine if you want a slightly different flavor profile.
- Low-Carb Option: Instead of traditional mashed potatoes, creamy cauliflower mash works perfectly without losing that comforting vibe.
How to Make Perfect Sausage and Onion Gravy Recipe
Step 1: Browning the Sausages Just Right
Start by heating about half a tablespoon of oil in a large skillet over medium-high heat. Add your sausages and turn them regularly so they brown all over. This is where the magic starts—the caramelized bits on the sausages add serious flavor to the gravy later. My sausages usually take around 8 minutes, but keep an eye on them so they cook through without burning.
Step 2: Building the Base – Onions and Garlic
Once the sausages are done, remove them to a plate and lower the heat to medium. You want about 2 tablespoons of oil left in the pan; if there’s less, just add a splash more oil or a tablespoon of butter. Toss in your finely sliced onions and minced garlic and cook everything slowly until the onions turn golden and sweet—this usually takes around 4 minutes. Don’t rush it! The rich flavor here is the backbone of the gravy.
Step 3: Thickening the Gravy with Flour
Sprinkle in 3 tablespoons of plain flour, stirring constantly to coat the onions and garlic. Cooking the flour for about 2 minutes helps get rid of that raw taste and sets you up for a silky-smooth gravy. This part reminded me of the times I hurried through and got a bit of a floury taste—so trust me, stir well and be patient!
Step 4: Gradually Adding the Beef Stock
Now, stir in about ¾ cup of beef stock to the mix—you’ll see the gravy thicken and become a bit sludge-like. This is totally normal. Slowly add the remaining beef broth and whisk if you see any lumps. I learned this trick after struggling with clumpy gravy; using a whisk really makes all the difference. Keep stirring and simmer for 2-3 minutes till it’s thick but still pourable. Remember, it’ll thicken more off the heat.
Step 5: Season and Serve Like a Pro
Finally, add a pinch of salt and about half a teaspoon of black pepper. Give it a good stir, taste, and adjust the seasoning to your liking. Serve those golden sausages bathed in the onion gravy, alongside creamy mashed potatoes and bright green peas. Honestly, every time I serve this, it feels like a little celebration at the dinner table.
Pro Tips for Making Perfect Sausage and Onion Gravy Recipe
- Brown the Sausages Thoroughly: The browned bits left behind add incredible flavor to the gravy, so don’t skip this step or rush it.
- Cook Onions Low and Slow: I learned the hard way that too high heat burns onions; take your time for that sweet caramelized taste.
- Whisk to Avoid Lumps: Adding broth gradually and whisking helps create that perfect silky consistency.
- Adjust Thickness at End: The gravy will thicken as it cools, so remove it slightly thinner than you’d want when serving.
How to Serve Perfect Sausage and Onion Gravy Recipe
Garnishes
Whenever I serve this dish, I usually sprinkle over some freshly chopped parsley or chives. It adds a pop of color and a fresh, mild herbiness that perfectly balances the rich gravy. Sometimes a little swirl of mustard or a dash of Worcestershire sauce on the side can jazz it up even more.
Side Dishes
Mashed potatoes are the classic companion, creamy and smooth to soak up every bit of that delicious gravy. I also love serving it with buttery peas for a bit of sweetness and texture. For a low-carb twist, creamy cauliflower mash is a winner too — tastes just as comforting!
Creative Ways to Present
For special occasions, I like plating this with the sausages sliced diagonally on top of fluffy mashed potatoes, then drizzling the onion gravy over it like a glossy blanket. Adding a side of roasted root veggies brings seasonal color and extra warmth. It feels both rustic and dressed-up, perfect for impressing guests.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge and find the flavors actually develop even more overnight. The gravy thickens, so before reheating, give it a good stir and maybe add a splash of broth or water to loosen it up if needed.
Freezing
Freezing the gravy and sausages separately works best from my experience. The gravy freezes beautifully and reheats without losing any of that savory richness. Just thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
When reheating, I recommend using a low heat on the stove and stirring frequently to avoid scorching. Adding a little beef broth helps bring the gravy back to its perfect pourable state. The sausages can be reheated alongside or heated separately for best texture.
FAQs
-
Can I use chicken or turkey sausages instead of pork?
Absolutely! Chicken or turkey sausages work well, just be mindful they may cook a bit faster and have a lighter flavor. The onion gravy in this recipe is rich enough to complement any type of sausage you choose.
-
What if I don’t have beef stock—can I use something else?
If you don’t have beef stock, chicken stock or even vegetable broth can be used. Just keep in mind that beef stock adds a deeper flavor, so you might want to boost the seasoning slightly if you’re using alternatives.
-
How do I avoid lumps in the gravy?
To prevent lumps, add the beef broth gradually while stirring constantly and use a whisk if lumps start to form. Cooking the flour with the onions for a couple of minutes before adding liquid also helps ensure a smooth gravy.
-
Can I make this recipe gluten-free?
Yes! Use gluten-free flour (like a blend of rice or chickpea flour) for thickening, and make sure your sausages and broth are gluten-free. Many sausages nowadays are naturally gluten-free or clearly labeled.
-
How long does the gravy stay good in the fridge?
The gravy will keep well in the fridge for up to 3-4 days stored in an airtight container. Reheat gently and stir well before serving.
Final Thoughts
When I first tried this Perfect Sausage and Onion Gravy Recipe, I was hooked immediately—it’s just so comforting and simple, yet feels special. This is one of those dishes you’ll want to make again and again because it always delivers on taste and warmth. If you’re looking for a no-fuss, crowd-pleasing meal that’s full of soul, do give this a try. Your kitchen (and your friends or family!) will thank you.
Print
Perfect Sausage and Onion Gravy Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: British
Description
Bangers & Mash is a classic British comfort dish featuring juicy sausages served with creamy mashed potatoes and rich onion gravy. This easy-to-make recipe combines perfectly browned sausages with a homemade onion and garlic gravy thickened with flour and beef stock, served alongside peas or creamy cauliflower mash for a low-carb alternative. It’s a hearty and satisfying meal that avoids store-bought gravy powders and showcases traditional flavors.
Ingredients
Sausages and Gravy
- 1/2 tbsp oil
- 8 sausages of choice
- 1 large onion, halved and finely sliced (yellow, white or brown)
- 2 garlic cloves, minced
- 3 tbsp plain flour
- 2 cups beef stock or broth
- 1/4 tsp salt
- 1/2 tsp black pepper
To Serve
- Mashed potato
- Peas
Instructions
- Cook Sausages: Heat 1/2 tablespoon of oil in a large skillet or frying pan over medium-high heat. Add the sausages and cook, turning frequently, until browned on all sides and cooked through, about 8 minutes depending on sausage size. Remove sausages onto a plate and reduce heat to medium.
- Prepare the Oil for Onions: Ensure approximately 2 tablespoons of oil remain in the pan. If less remains, add a little butter or oil to reach this amount for sautéing the onions and garlic.
- Sauté Onion and Garlic: Add the finely sliced onion and minced garlic to the skillet. Cook, stirring occasionally, until they are golden brown and softened, about 4 minutes.
- Cook Off Flour: Sprinkle the plain flour over the onions and garlic, stirring continuously to combine. Cook for 2 minutes to remove the raw flour taste.
- Add Beef Stock Gradually: Pour about 3/4 cup of beef stock into the pan, stirring to form a smooth mixture with the onions and flour. Then add the remaining beef stock slowly, whisking to prevent lumps and to form a smooth gravy.
- Thicken Gravy: Simmer the gravy mixture, stirring frequently, for 2 to 3 minutes until it thickens slightly. The gravy should still be a little thinner than your desired final consistency as it will thicken more when served.
- Season Gravy: Add salt and black pepper to taste. Stir well and adjust seasoning if needed.
- Serve: Plate the cooked sausages and generously spoon the onion gravy over them. Serve immediately with creamy mashed potatoes and peas. For a low-carb option, use creamy cauliflower mash instead of potatoes.
Notes
- This recipe is a beloved British classic often referred to as ‘Bangers and Mash’ in the UK and Australia.
- Using homemade onion gravy means no need for store-bought gravy powders.
- You can customize the sausages to your preference, whether pork, beef, or other varieties.
- For a low-carb alternative, swap mashed potatoes with creamy cauliflower mash.
- Cooking time may vary based on sausage size and stove heat.
Nutrition
- Serving Size: 333 g
- Calories: 666 kcal
- Sugar: 1.2 g
- Sodium: 1703 mg
- Fat: 53.4 g
- Saturated Fat: 16.6 g
- Unsaturated Fat: 36.4 g
- Trans Fat: 0.4 g
- Carbohydrates: 7.6 g
- Fiber: 0.8 g
- Protein: 36.4 g
- Cholesterol: 147 mg
