- Dish type
- Side dish
- Onion gravy
Buy any good-quality or speciality sausages for this quick and easy, gastro-pub favourite. Delicious!
254 people made this
- 1 tbsp olive oil
- 1 red onion, thinly sliced
- 2 tsp soft brown sugar
- 900g floury potatoes, peeled and cut into small chunks
- 8 good-quality sausages
- 1 tbsp plain flour
- 300ml hot beef stock, made with a stock cube
- 100ml red wine
- 1 tbsp Worcestershire sauce
- 100ml milk, warmed
- 50g butter
- 2-3 tsp wholegrain mustard
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Caramelise the onion: Heat the oil in a large frying pan. Add the onion and sprinkle with the sugar, then cook gently, stirring from time to time, for 12-15 minutes or until the onion is lightly caramelised. Preheat the grill.
- Cook the potatoes and sausages: While the onion is cooking, boil the potatoes in lightly salted water for 15 minutes or until tender, and grill the sausages, turning regularly, for about 15 minutes or until evenly browned.
- Make the gravy: Sprinkle the flour over the caramelised onion, stir and cook for 1 minute, then gradually stir in the stock, wine and Worcestershire sauce. Bring to the boil, then reduce the heat and leave to simmer gently.
- Mash the potatoes: Drain the potatoes and return to the pan. Mash with the warm milk, butter and mustard to taste.
- Serve: Spoon a mound of mashed potato on to each plate, lay a couple of sausages on top and spoon over the gravy.
Reviews & ratingsAverage global rating:(24)
Reviews in English (27)
Hi,I made this exactly as the ingredients stated and have to say that it was really rather delicious.Our son, (who can sometimes be a fussy eater) loved it and thought the potato and gravy were very tasty indeed. I personally feel that the tablespoon of worcestershire sauce gave it that extra 'kick'.Thank you.-04 Mar 2010
. Delicious gravy, and the mash was lovely with the wholegrain mustard. Have used Dijon in mash before but this gave a nice edge. I may make more quantity of gravy next time though, probably double, as it was so tasty and I may have reduced it down for a little too long.-24 Feb 2011
Used different ingredients.FAB recipe! Dinner party for 6 and this was the main however, as some of my guests don't eat pork, I made my own recipe of large home made meat balls from minced beef, so it looked a 'little' more sophisticated than sausages. Mustard mash went down an absolute treat, red onion gravy was delish zooped up with some extra splashes of red wine and worcestershire sauce. Wonderful recipe.... would definitely recommend. Season as you feel fit with ingredients and can be totally tamed down also to provide a delicious family meal with that extra bit of cha-ching! Thank you!PS.... careful with the flower though.. use a strainer as you don't want the gravy to go lumpy! XX-03 Jan 2009
- 6 premium pork and leek sausages
- 1 small red onion (approx 110g), finely sliced
- 2 medium baking potatoes (approx 320g each), peeled and diced
- 2 tbsp olive oil
- 3 tsp Dijon mustard
- 1 1/2 tbsp brown sugar
- 200ml red wine
- 2 tsp plain white flour
- 500ml chicken stock, prepared according to the packet instructions
- 2 tbsp milk
- 3 tsp butter
- 1 tbsp fresh parsley
- Serves: 2
- Course: Main Course
- Preparation time: 10 mins
- Cooking time: 25 mins
- Price per person: £2.17
- Store cupboard: Cook's
- Calories per serving: 869
- 5-a-day per serving: 0.4
- Preheat the grill. Heat the oil in a saucepan and gently cook the red onion, covered, for 5 minutes, or until soft.
- Meanwhile, separate and pierce the sausages and grill, turning occasionally, for 10-12 minutes or until cooked through.
- Whilst the sausages are grilling, cook the potato in lightly salted boiling water for 10 minutes.
- To make the gravy, add the sugar, 1tsp Dijon mustard and the red wine to the cooked onion. Turn up the heat and simmer until reduced to a syrup-like consistency. Add the stock and simmer until reduced by one-third. Check the sausages in the meantime.
- To thicken the gravy, mash together 1 tsp butter and 1 tsp flour with a fork to form a smooth paste. Add the paste to the gravy, a little at a time, whisking vigorously. Bring to the boil and simmer, still whisking, until the gravy develops a thicker consistency. Stir in the parsley and set aside.
- Drain the potatoes and mash with the milk, 2 tsp butter and 2 tsp Dijon mustard until smooth and creamy. Season with salt and pepper.
- Serve the sausages and mash on plates and pour on the red wine gravy.
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Toad in the Hole
Sausages baked in Yorkshire pudding batter and served with gravy, potato mash and a side of broccoli.
Stuffed Portabello Mushrooms
Stuffed and baked portobello mushrooms served with garlic mash and a side of broccoli. Garlic is an excellent immune booster.
Sausage & Vegetable Roast
An easy sausage and vegetable roast dinner with new potatoes, sweet potato and red onion served with peas and gravy.
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Lightly brown a couple of decent butcher's sausages per person in a little fat or oil in a heavy pan. Push them to one side and cook a peeled and quartered onion for each person, broken into layers, on the other side of the pan. Keep the pieces of onion quite large. Once they are deep gold and caramelised, sprinkle over a generous dusting of flour and allow to brown very lightly. Pour in about 125ml of rich stock per person, bring to the boil, season, then simmer for 20 minutes. To make the mash, boil the potatoes in lightly salted water or steam them till tender enough to mash. Use a thick slice of butter per person, and beat till light and fluffy. Serve with the sausages and onion gravy.
Cooking sausages slowly will stop them splitting and allow a good, sticky coat to develop on their skins. Once the sausages are nicely browned you can let them finish cooking in the gravy. After crushing the potatoes with a potato masher, beat them again with a wooden spoon to incorporate some air and make them light and fluffy. Keep the onions in large pieces and let them cook slowly, allowing their edges to caramelise before adding the flour.
Toad in the hole
Hugh Fearnley-Whittingstall's toad in the hole: Just add onion gravy. Photograph: Colin Campbell for the Guardian
This classic remains one of my favourite ways to cook sausages. If you have the time, there's no better accompaniment than a rich onion gravy, though I have to confess I also enjoy mine with a spoonful or two of baked beans. Serves four.
2 tbsp rapeseed or olive oil (or goose fat)
For the batter
150g plain flour
2 whole eggs
2 egg whites
200ml whole milk
Sea salt and freshly ground black pepper
Prepare the batter by putting all the ingredients in a food processor and whizzing together. (Alternatively, whisk the eggs, egg whites and milk, put the flour in a bowl, then gradually whisk in the liquids until you have a smooth batter). Either way, set aside the batter to rest for at least half an hour and up to two hours.
Heat the oven to 220C/425F/gas mark 7. Pour the oil into a metal oven dish about 20cm by 25cm. Put the sausages in the tin and roast for 10 minutes. Give the batter another quick whisk. Remove the sausages from the oven, then quickly, while the fat is still spitting-hot, pour the batter into the tin. Return at once to the oven, and bake for a further 20 minutes, or until puffed up and golden brown. Serve straight away, with steamed greens, mash and gravy – or baked beans.
Over a gentle heat, melt the oil and butter in a large saucepan. Add the finely sliced onion and cover the pan with a lid. Cook the onions slowly for approx. 10 mins or until the onions are soft and translucent. Have a peek now and again to make sure the onions are not browning.
Add the sugar plus the balsamic vinegar to the onions and stir well. Cover again with the lid and continue to cook for a further 5 minutes, again taking care to make sure they do not burn.
Remove the lid from the pan, raise the heat slightly and pour in the dark beef stock. Gently boil uncovered for 5 minutes to reduce the gravy by roughly a third.
In a heatproof jug or bowl mix the corn flour/starch with the cold water to create a thin paste.
Pour a little of the hot gravy into the cornflour mixture and mix thoroughly. A very thick paste will start to form so add more gravy to thin this down to create a thick pouring liquid.
Pour the thickened gravy mixture back into the gravy in the pan, add your chosen mustard, raise the heat to a rolling boil and boil for 10 minutes or until the gravy thickens slightly.
Taste the gravy to decide if you want more mustard, add if needed. Season with salt and pepper to taste. Cook for a further three minutes. The gravy is now ready to serve. If not serving immediately keep warm until needed.
“Bangers and Mash” is the affectionate British slang for sausages and mashed potato, served with gravy. “Bangers” refers to the sausages – named as such because back then, sausages would burst open “with a bang!” when cooked unless you pricked with a fork.
The onion gravy is what really makes this sausage recipe. Onions not only add flavour, they also bulk up the gravy so you can really pile that gravy on and smother the sausages.
It’s very simple to make and no different to making gravy for things like roasts – Roast Lamb, Roast Chicken and Turkey:
Sausages drippings – Brown the sausages in a skillet then remove when cooked. The brown bits stuck on the base of the pan and the oil / sausage juices are sausage drippings and these are the key to wickedly delicious Onion Gravy!
Saute onion and garlic
Cook off flour – the flour is what thickens the gravy
Add beef broth/liquid stock. As it heats up, it will thicken into a gravy consistency.
Problems with lumpy gravy?
The trick to avoid lumpy gravy is to start by adding just some of the broth into the flour/onion mixture and stir to form a sludgy paste. This sludge will dissolve more easily into the remaining broth, making a lovely lump-free gravy without the need of a whisk!
Tip! For a BAKED version of Bangers and Mash, see this Sausage Bake. It comes with a gravy that’s made in the oven at the same time the sausages are cooking!
- 4 links pork sausage
- 2 pounds potatoes, peeled and cubed
- ¼ cup butter
- 2 tablespoons milk (Optional)
- 1 teaspoon dry mustard powder
- salt and ground black pepper to taste
- 1 tablespoon butter
- 2 large onions, chopped
- 6 cups beef broth
- 2 cups red wine
Preheat oven to 200 degrees F (95 degrees C).
Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side transfer to an oven-safe dish and move to the preheated oven to keep warm.
Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper mash until fluffy and smooth. Set aside.
Melt 1 tablespoon butter in a skillet over medium-high heat cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.
Sausages in red onion marmalade
Melt half the butter in a roasting tin or a 2 litre (31&frasl2 pint) shallow flameproof dish, then fry the sausages until lightly browned. Lift out and set aside. Gently fry onions in the remaining butter for 10-15min or until soft.
Stir in all the remaining ingredients, season, bring to the boil and bubble for 2min or until reduced by half. Place the sausages on top of the onions so they continue to brown when cooking, then place the dish, uncovered, in the oven. Cook at 200°C (180°C fan oven) mark 6 for about 45min, stirring occasionally. The onions should be soft, golden and glazed with the pan juices - if the juices are too concentrated, stir in 50ml (2fl oz) boiling water. Garnish with flat-leafed parsley and serve.
Prepare ahead. Complete the recipe. Transfer the mixture to a non-metallic dish then cool, cover and chill overnight. To use: Return the mixture to the roasting tin or flameproof dish and bring to the boil on the hob, then transfer to the oven and cook at 200°C (180°C) mark 6 for 10-15min or until the sausages are hot to the centre.
Bangers & Mash with Crock Pot Onion Gravy from DIA
: An English classic simple, delicious food. The crock pot version starts cooking while you’re at work, then comes together quickly for an easy end-of-day meal that everyone loves.
- Onions - 2 medium
- Vegetable Oil - 2 Tble + 1 tsp
- Butter - 1 Tble
- Fresh Thyme or Rosemary - 1 sprig
- All-Purpose Flour - ¼ Cup
- Beef, Chicken or Vegetable Stock - 2 Cups
- s+p - to taste
- Pork, Beef of Veggie Sausages - 1-2 per person
- Vegetable Oil - 1 tsp
- Potatoes, peeled and cubed - 2 lbs
- Bay Leaves - 2 (optional)
- Butter - ¼ Cup
- Half & Half (Light Cream) - ¼ to ? Cup
- Horseradish or Dijon Mustard - 1 to 2 Tble (optional)
Onion gravy: Julienne the onions and add them to the crockpot along with the 2 tablespoons oil, butter, thyme/rosemary and a pinch of salt. Keep the onions from touching the edges of the crockpot so that they don’t burn. The onions will take 4½ to 5 hours on low. Stir occasionally if you’re around.
When the onions are a deep caramel, remove the thyme/rosemary sprig. Turn the crockpot to high and stir in the flour. Recover and cook for 10 minutes. Add the stock, cover and cook, stirring occasionally, while you prepare the rest of the meal.
Sausages & Mash: Preheat the oven to 400° F.
Toss the sausages with 1 teaspoon oil in a baking pan. Cook until golden brown, turning occasionally, about 25-30 minutes. Remove from the oven and tent lightly with foil.
Meanwhile, place the potatoes and optional bay leaves in a medium pot with 1” of cold, salted water. Cover and bring to the boil over medium-high heat. Reduce to medium and boil, covered, until tender, about 20 minutes. Drain.
Mash the potatoes until smooth, add the butter and stir vigourously with a wooden spoon. Add the cream and optional horseradish/Dijon and stir again. Season with salt & pepper and cover to keep warm.
Assembly: Season the thickened gravy with salt & pepper.
Mound the mash in the middle of each plate and top with the sausages. Spoon over the onion gravy and serve with green peas or your favourite vegetable.
Sausages with Apple Mustard Mash & Gravy
A lovely comforting recipe. We love the addition of apple but if you don't fancy it, just leave it out!
Recipe inventor and food photographer Chava Eichner says 'One of the fastest growing areas of food manufacturing is vegan meats. They're both home-grown and imported from Europe and the US and are capable of imitating the taste and texture of a whole range of traditional recipes, if that's what you want. Pies and pasties, roasts and rashers, schnitzels and slices - the range is growing almost daily.'
It's also worth adding that vegan meats aren't 'cheating', as certain foodies would have it! Basically, all humans enjoy certain textures and flavours - eg salty, sour, sweet, chewy, soft. and vegans are no different. The important difference is that it's possible to have all these without using animal products and all that means! Vegan meats and dairy are also a good way to bridge the gap for new vegans or for those cooking for a mixed group, eg meat-eaters and vegans/veggies because they have a familiar taste, texture and shape.
There are plenty of vegan sausages around the shops: Linda McCartney is the most widely available but do try VBites, Fry's, Vegetarian Choice, Dees (GF) and other brands - the range gets better by the week!
Serving suggestions: greens of any kind would go well with this, eg spinach, shredded spring greens or kale, shredded Brussels sprouts, broccoli or purple sprouting - these can be wok-fried with a little garlic and soya sauce if you wish, or just steamed lightly. Alternatively, a salad with deep green leaves - eg rocket or watercress - and anything else you like, would go well.
Prefer home-made? No probs. Click on each link below. They are also free from TVP.
- Nutty Mushroom Sausages (GF option)
- Tofu Sausages (part of a bigger recipe for Toad in the Hole. GF option)
- Spicy Seitan Sausage (similar to chorizo or pepperoni)
Vegan sausages for 4 (see above for options)
Red onion gravy
2 tbsp vegetable oil
2 red onions
1 large sprig fresh rosemary
350ml/12fl oz vegetable stock
2 tbsp soya sauce (tamari is GF)
1 level tsp brown sugar
Optional for a fuller flavour: ½ tsp yeast extract, eg Marmite or a glug of port, sherry or red wine (Co-op sells vegan options of these - check own-brand labels - or else visit Barnivore for all vegan booze)
Apple mustard mash
750g/1lb 10oz peeled potatoes
2 tsp vegan stock powder, eg Marigold bouillon. Alternatively, use a vegan-friendly stock cube, eg Sainsbury's Vegetable Basics
2 large eating apples
1-2 tbsp vegan margarine, eg Pure, Biona, Vitalite, Tesco. Alternatively, use a glug of olive oil
1 heaped tbsp wholegrain mustard
1. If making home-made sausages, prepare and shape them now (see above for recipes). Chill them.
2. Make the gravy. Peel the onions and cut into thin wedges. Heat the vegetable oil in a saucepan and sauté onions over a gentle heat. Stir occasionally for about 10 minutes until soft and starting to caramelise.
3. Add the rosemary, vegetable stock, soya sauce and brown sugar. Simmer for a further 5-7 minutes and season to taste. This would be a good time to prep and cook any side vegetables you want, or make a salad.
4. While the gravy is cooking, chop the potatoes into 1inch/2cm pieces. Peel the apples, remove cores and cut into quarters. Boil potatoes and apples in just enough water to cover them in the pan. Stir in the stock powder and cook until soft.
5. When the potatoes/apples are cooked, mash thoroughly and mix in the margarine/oil, mustard and enough dairy-free milk to give a smooth consistency. Taste and season with black pepper and more salt if necessary. Keep warm.
6. Whichever sausages you're using - home-made or ready-made sausages - fry them up. For ready-mades, use the packet instructions.
7. Serve the sausages on a bed of mashed potatoes and ladle the gravy over the top.
- Serving Size: 1 (378 g)
- Calories 530.6
- Total Fat - 39.7 g
- Saturated Fat - 20.3 g
- Cholesterol - 324.3 mg
- Sodium - 845.3 mg
- Total Carbohydrate - 14.8 g
- Dietary Fiber - 1.7 g
- Sugars - 6.7 g
- Protein - 26.4 g
- Calcium - 763.1 mg
- Iron - 9.4 mg
- Vitamin C - 7.5 mg
- Thiamin - 0.2 mg
Preheat oven to 100C/80C fan forced.
Heat a large frying pan over medium heat and add sausages and cook, turning occasionally, for 8 minutes or until browned all over and cooked through and then transfer to a baking tray and place in the oven to keep warm.
Return pan to medium-low heat and melt butter and then add onion and garlic and cook, stirring occasionally, for 15 minutes or until onion is soft.
Add sugar and vinegar and cook, stirring, for 2 minutes or until well combined and caramelised.
Stir in flour and add wine and bring to the boil and then add stock and bring to the boil and cook, stirring, for 2 to 3 minutes or until sauce thickens and then add wholegrain and Dijon mustard and stir to combined and then remove from heat.
Spoon mashed potato among serving plates and top with sausages and pour over onion gravy and serve with peas.