Sometimes it is simple everyday dishes that can taste the best! Sausage and mash being no exception, especially when teamed with a tasty onion gravy.
Perfectly seasoned sausages, creamy mashed potatoes, and savoury onion gravy can be hard to beat on a chilly evening.
So it's no wonder it is a staple on many a pub menu, easy and filling. But why pay pub prices when bangers and mash with onion gravy are easy to make at home?
Easy to make, this Great British classic is comfort food at its best and it is budget friendly to boot!
When I was a little girl one of my favourite school nights' dinner was sausage, mash and tomatoes. I still enjoy sausage and mash especially when the evenings are chilly but now I prefer them served with onion gravy rather than the tinned tomatoes of my childhood.
Ingredients
- Sausages – Choose the best quality you can afford this is the star of the show.
For the onion gravy
- Onions
- Dark brown sugar
- Plain flour
- Red wine (optional)
- Beef or vegetable stock
for the mash
- Potatoes – Floury potatoes are best for mash
- Butter
- Milk
Step by step Sausage, Mash and Onion Gravy
I dry fry the sausages until cooked, then keep them warm in the oven while I make the gravy by sautéing the onions in the fat that has come from the sausages. It is this that gives the gravy a fabulous flavour.
Step 1 Fry the sausages until cooked through. Keep warm.
Step 2 Sauté the onions until softened.
Step 3 Stir the sugar and flour into the onions and cook for a few minutes.
Step 4 Gradually stir in the red wine. Then stir in the stock and cook until thickened.
Step 5 Meanwhile, cook the potatoes until just tender. Drain well.
Step 6 Mash the potatoes, then add the hot milk and butter and mix well.
Hints, Tips and Variations
- As with most simple dishes, the quality of the basic ingredients will speak volumes and can make the difference between a mediocre flavour and great flavour. Use the best quality sausages you can get.
- Floury textured potatoes like Maris Piper and King Edwards make the best mash.
- Red wine really helps notch up the flavour of the gravy. Go one step further and added a little port or Maderia for an even richer gravy.
- If you omit the red wine, replace it with extra stock. Perk up the flavour with a splash or two of Worcestershire sauce, mushroom ketchup or Tabasco.
- Pimp up your mash - cook a chopped chilli and or some garlic in the butter before adding the milk. Add some whole-grain mustard or some snipped chives
Serving suggestions
To complete the meal I serve the bangers and mash with either some peas, broccoli or cabbage to make the meal more nutritionally balanced and to add some colour.
Delicious served with a cold beer or a glass of red wine.
More sausage recipes made easy
- Sausage and red lentil Casserole
- Sausage and apple traybake
- Sausage and easy homemade baked beans
- Easy sausage stroganoff
Sausage and Mash with Onion Gravy
Equipment
- frying pan
- wooden spoon or spatula
- 2 saucepans
- potato masher
Ingredients
- 8 good quality sausages
- a little oil ,optional
- 2 large onions , sliced
- ½ teaspoon dark brown sugar
- 2 tablespoon plain flour
- 100 ml red wine (3½floz), optional
- 300 ml beef or vegetable stock (½pt)
for the mash
- 1 kg floury potatoes (1lb (2oz), peeled and cut into chunks
- 50 g butter (2oz)
- 100 ml milk ((3½floz)
- salt and freshly ground black pepper.
Instructions
- Dry fry 8 sausages in a frying pan for 15 – 20 minutes turning frequently. Add a little oil if they stick to begin with but you should not need more than a little drizzle.
- When the sausages are cooked transfer to a warm oven 150℃ (130℃ fan)/300°F/gas mark 2 to keep warm.
- Add 2 large sliced onions to the pan in which the sausages were cooked. The sausages should have produced enough fat to cook the onions but if not add a little oil. Fry the onions over a low heat for 10 minutes until very soft and beginning to colour.
- Stir in ½ teaspoon dark brown sugar and 2 tablespoons of flour. Gradually add 100ml (3½floz) wine and cook for a minute or two, then stir in 300m (½pt) stock. Cook stirring until the gravy thickens.
- Meanwhile, cut 1lk (2lb 2oz) potatoes into even sized chunks. Place in a saucepan with just enough water to cover. Add a pinch of salt and bring to the boil. Reduce the heat, cover and cook for 10–15 minutes or until just tender.
- Drain well and mash. Heat 50g (2oz) butter and 100ml (3½floz) milk together in a separate pan until the butter has melted, add to the potatoes, and mash again to mix well.
- Serve the sausages and mash with the onion gravy spooned over.
Notes
- Floury textured potatoes like Maris Piper and King Edwards make the best mash.
- Red wine really helps notch up the flavour of the gravy.
- Go one step further and added a little port or Maderia. If you omit the red wine replace with extra stock. Perk up the flavour with a splash or two of worcestershire sauce, mushroom ketchup or tabasco.
Sarah James @ Tales From The Kitchen Shed says
One of our favourite winter meals, the onion gravy looks delicious, the perfect accompaniment to sausage and mash.
Jacqueline Bellefonatine says
It's a great winter meal isn't it. Thank you Sarah for also taking the time to check the page was loading properly.
Charlotte Oates says
Sausage, mash and onion gravy is one of my obsolete favourite meals (especially if there's a Yorkshire pudding with it too!), looking at this is making me very hungry.
Jacqueline Bellefonatine says
Sausage and mash with Yorkshire puddings – Would that make the dish toad not in the hole? As for Yorkshire puddings I would have them with any dish that has gravy given the chance. Which reminds me I must do the recipes for them soon.