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Sausages with Homemade Onion Gravy

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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.

Sausages with homemade onion gravy
We love serving this meal with mashed potatoes and steamed greens (kale, pictured, is my favourite).

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.

Sausages with homemade onion gravy
Leftovers are even better the next day. Refrigerate for up to 3 days and reheat with a splash of water or beef stock to loosen the gravy, if needed.

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.

You can use any sausages you like, but I’ve used chunky Cumberland pork sausages here (flavoured with sage and parsley), which work well with the rich gravy.

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).

Sausages with homemade onion gravy
These Sausages with Homemade Onion Gravy are made with simple ingredients and are a recipe that the whole family will love.

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.

Sausages with homemade onion gravy
The gravy takes minutes to prepare, yet the flavour is deep and rich, thanks to the addition of beef stock and Worcestershire sauce.

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

A bowl of Sausages served with homemade onion gravy, garnished with fresh herbs, and accompanied by mashed potatoes

Sausages with Homemade Onion Gravy

Author: Nicole
5 from 3 votes
“Absolutely DELICIOUS 😋 I am English and your gravy recipe is spot on. I will definitely make it again, thank you!”
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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.
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Servings: 4

Ingredients

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
  • 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
TO SERVE

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

Nutrition Facts
Sausages with Homemade Onion Gravy
Amount per Serving
Calories
866
% Daily Value*
Fat
 
73
g
112
%
Saturated Fat
 
25
g
156
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
32
g
Cholesterol
 
183
mg
61
%
Sodium
 
1722
mg
75
%
Potassium
 
906
mg
26
%
Carbohydrates
 
13
g
4
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
38
g
76
%
Vitamin A
 
422
IU
8
%
Vitamin C
 
6
mg
7
%
Calcium
 
52
mg
5
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe 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. I particularly like using plain, good-quality beef sausages or beef sausages flavoured with seasonings like pepper, oregano, garlic, parsley or caramelised onion. But you can use any sausages you like – even chicken or 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 – 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.

Equipment

Tried this recipe?

Let us know how it was!
Course Main Course
Cuisine british

  1. 5 stars
    Absolutely DELICIOUS 😋 I am English and your gravy recipe is spot on. I will definitely make it again, thank you!

    • Hi Zoe, I am thrilled you love the gravy! Thanks so much for the rating too. Nic x

  2. 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!

    • 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

  3. Excited to try this – making it tonight!

  4. 5 stars
    A beautiful but simple recipe. Thanks for sharing it. We used your freezer proof mash which added a little extra soulfulness to it.

  5. 5 stars
    Am making tonight. Looks awesome 👌 👏 👍 😍 💖

    • Woo hoo! Hope you enjoyed it. Nic x

  6. The bangers and mash are right up my ally. I’ll definitely try this gravy..can’t wait.

  7. Thank you for your yummy recipes

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.