Sausages with Homemade Onion Gravy

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”, are a classic British recipe that is incredibly simple to make. I cook this often as I know everyone loves it – which is a stress-reducing factor when cooking for a family!

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 love 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 personally 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

What are some other family-friendly warm and cosy dishes?

If you enjoyed these hearty Sausages with Homemade Onion Gravy, I think you’ll enjoy:

Chicken with Homemade Gravy
Family Beef and Potato Pie
Chicken Stroganoff
One-pan Gnocchi Bolognese
Swedish Meatballs

Sausages with Homemade Onion Gravy

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Sausages with Homemade Onion Gravy is the ultimate comfort meal, perfect for busy weeknights. It combines juicy sausages with a rich onion gravy and is on the table in less than 20 minutes.

• Total Time: 30 mins
• Yield: 4 1x

Ingredients

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SAUSAGES

• 1 tbsp olive oil
• 8 sausages (see note 1)

ONION GRAVY

• 2 large onions, finely sliced
• 1 tsp freshly minced garlic
• 2 tbsp unsalted butter
• 3 tbsp plain (all-purpose) flour
• 2 cups (500 ml) beef stock
• 1 thyme sprig, leaves picked (optional)
• 1 tsp Worcestershire sauce (see note 2)
• ½ tsp cracked black pepper
• Salt, to taste

TO SERVE

• Mashed potatoes (see note 3)
• Steamed greens (kale pictured, drizzled with olive oil)

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Instructions

1. 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.
2. 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.
3. Stir through the minced garlic for 30 seconds, then add the butter.
4. Once the butter has melted, add the flour and stir to combine to create a paste. Cook for 1 minute.
5. 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.
6. 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 4).
7. Return the sausages to the gravy and serve immediately with mashed potatoes and steamed greens.

Equipment

Chef Knife

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Large Wooden Spoon

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Tongs

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Notes

Note 1 – 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. Try and opt for good-quality sausages without excessive additives and fillers = better flavour and texture!

Note 2 – You can substitute Worcestershire sauce with soy sauce, tamari or a splash of balsamic vinegar to give the gravy a deeper flavour.

Note 3 – Try my Freezer-Friendly Mashed Potatoes recipe for extra quick weeknight dinners.

Note 4 – Gravy too thick: Add a splash of water from the kettle or some beef stock, 1 tablespoon at a time, until you have reached your desired consistency. Gravy too thin: increase the heat to medium–high, continue simmering, stirring frequently to stop the gravy burning. Simmer, stirring for 2–3 minutes or until the gravy is at your desired consistency. The gravy will also thicken as it cools.

Make ahead

Slice the onions up to 24 hours prior to preparing this recipe. Store refrigerated in an airtight container.

Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the sausages and gravy together in a deep, heavy-based frying pan over medium heat until warmed through, or in the microwave. Add a splash of water or beef stock to loosen the gravy, if needed. Not suitable to freeze.

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Main Course
• Method: Stovetop, Pan
• Cuisine: British