This classic British dish is hearty and comforting, with juicy sausages served in a rich, flavorful onion gravy. Perfect alongside creamy mashed potatoes!
Ingredients:
For the Bangers (Sausages):
1 lb pork sausages (Cumberland or your favorite variety)
1 tablespoon olive oil
For the Onion Gravy:
2 large onions, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon flour
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
Fresh thyme or parsley for garnish (optional)
Instructions:
Cook the Sausages: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sausages and cook, turning occasionally, until browned and cooked through, about 10-12 minutes. Remove sausages from the skillet and set aside.
Caramelize the Onions: In the same skillet, add butter and olive oil. Add the sliced onions and cook over medium-low heat, stirring occasionally, until they turn golden and caramelized, about 15-20 minutes.
Make the Gravy: Sprinkle the flour over the onions and stir for 1-2 minutes to cook off the raw flour taste. Gradually add the beef broth while stirring to prevent lumps. Add Worcestershire sauce and season with salt and pepper to taste. Simmer the gravy for 5-7 minutes, until thickened.
Return the Sausages: Add the sausages back to the skillet, spooning the gravy over them to coat. Let them simmer in the gravy for a couple of minutes to absorb the flavors.
Serve: Garnish with fresh thyme or parsley if desired. Serve hot with creamy mashed potatoes or crusty bread.
Helpful Tips:
For a richer flavor, add a splash of red wine or balsamic vinegar to the gravy.
Use yellow or sweet onions for a milder, sweeter gravy.
Enjoy!
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