Instructions

Step 1: Heat oil in a large skillet or fry pan over medium-high heat. Add sausages and cook, turning frequently, until browned on all sides and cooked through—about 8 minutes depending on size. Remove sausages and set aside on a plate.

Step 2: Reduce heat to medium. If there is less than 2 tablespoons of oil left in the pan, add a bit of butter or oil to reach that amount.

Step 3: Add the sliced onion and minced garlic to the pan. Cook, stirring occasionally, until the onion turns golden brown, about 4 minutes.

Step 4: Sprinkle the flour over the onions and garlic. Stir well to combine and cook for 2 minutes, stirring constantly to avoid lumps.

Step 5: Pour about 3/4 cup of beef stock into the pan and mix into the onion mixture until it thickens into a sludge. Gradually add the remaining beef stock while stirring until the gravy is smooth. Use a whisk if needed to break up lumps.

Step 6: Simmer the gravy for 2 to 3 minutes, stirring regularly, until it thickens to just slightly thinner than desired as it will thicken further when served.

Step 7: Season the gravy with salt and black pepper. Stir and taste, adjusting seasoning if needed.

Step 8: Serve the sausages topped with plenty of onion gravy alongside mashed potatoes and peas. For a low-carb alternative, try creamy cauliflower mash instead of potatoes.

Tips & Variations

Use sausages with a good fat content for juicier bangers and richer gravy flavor.

If you prefer a thicker gravy, let it simmer a little longer or add a bit more flour in step 4.

For a twist, add a splash of Worcestershire sauce or a teaspoon of mustard to the gravy for extra depth.

Swap peas for other vegetables like carrots or green beans to change up the sides.

Storage

Store leftover sausages and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or stock to loosen the gravy if needed. Mashed potatoes are best enjoyed fresh but can be kept refrigerated for 2 days and reheated with a bit of milk or butter to maintain creaminess.

FAQs

Can I use any type of sausage for this recipe?

Yes, you can use your favorite sausages, whether pork, beef, chicken, or vegetarian. Just adjust the cooking time depending on the size and type to ensure they are cooked through.

How do I make the gravy lump-free?

To avoid lumps, cook the flour with the onions for a couple of minutes before adding any liquid, then add the stock gradually while stirring constantly. Using a whisk to break up any lumps helps create a smooth gravy.