Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 4 people
Skill Level: Easy
- 1/2 Tbsp oil
- 8 Sausages of choice (Note 1)
- 1 Large onion, halved and finely sliced (yellow, white or brown) (Note 2)
- 2 Garlic cloves, minced
- 3 Tbsp flour (plain)
- 2 Cups beef stock/broth, low sodium, store-bought or homemade (Note 3)
- 1/4 Tsp salt
- 1/2 Tsp black pepper
- Mashed potato
- Cook sausages: Heat oil in a large skillet/fry pan over medium-high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size – mine takes around 8 minutes.
- Remove sausages onto a plate. Turn heat down to medium.
- 2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
- Saute onion and garlic: Add onion and garlic, cook until golden brown – around 4 minutes.
- Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
- Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes sludge. Then add the remaining beef broth and mix until combined. If it’s lumpy, use a whisk to help make it smooth.
- Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want – it will thicken more as you serve it.
- Season: Add salt and pepper. Stir, taste, then add more salt if you want.
- Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option – Creamy Cauliflower Mash)
- Sausages – You can use any sausages you want, classic Bangers and Mash is made with thick pork sausages. I used beef in some of the photos and pork in the video.
- If you use low-fat sausages, they will not drop as much juice and fat when cooking so the gravy will not be as tasty.
- Onion – I like making onion gravy because it adds flavour, fills out the gravy and makes it so you can smother the sausages in gravy. But it is optional – you can skip it if you want.
- Beef broth/liquid stock – I really like making my gravy with beef rather than chicken broth because it has a more intense flavour and it gives the gravy a nicer deep brown colour. But you can use chicken if you prefer – the gravy will be a lighter colour.
- If you use homemade beef stock, you’ll really elevate this humble comfort food to another level!
Commercial Butchers or Camberwell Market Poultry:
Nick & Sue’s Deli or Camberwell Market Deli:
- Cooking oil
- Beef stock
Camberwell Fruit & Vege: