Serve an easy homemade onion gravy over sausages for the ultimate comfort food dinner! We like to serve it with mashed potatoes and peas for the ultimate kid-friendly dinner on St. Patricks’ Day (Bangers and Mash!)
Sometimes when I look through my blog recipes, I notice a lot of brown food 🙈😂 I guess it’s fair to say we all love a bit of comfort food! We definitely serve a lot of salads and vegetable sides with those cozy brown plates, ha!, but still – nothing beats a comforting home cooked dinner.
For this sausage recipe, I’m well aware you could just use a gravy mix and be done with it… But making the onion sauce from scratch is almost as quick as easy as using a mix, and it tastes a million times better!
📹 Full Recipe Video
🥣 Step by Step
1 Brown the sausages really well on all sides. Remove from the pan and set aside!
2 Add the sliced onions to the pan and cook over medium heat until soft and golden. Stir in minced garlic and flour, then deglaze with red wine (OR extra broth, if you don’t want to use alcohol). Keep stirring while you add the beef broth to make sure you don’t end up with a lumpy gravy, then simmer for a few minutes until the gravy has thickened slightly.
3 Add the sausages back into the gravy, toss to coat and simmer for a few more minutes. Dinner is done!
Thanks to the British side of my family, we always serve these sausages with mashed potatoes (or like in these photos, with my Colcannon recipe!) and peas. The perfect Banger’s and Mash for St. Patrick’s Day, or any day really 😉
Happy comfort fooding!
Ingredients
- 1/2 tablespoon oil
- 6 sausages (we prefer pork)
- 2 small-medium onions (halved and thinly sliced)
- 2 cloves garlic
- 3 tablespoons flour
- 1/3 cup dry red wine (OR more broth)
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce (optional)
- 1 sprig thyme (optional)
- Salt & pepper (to taste)
To serve:
- mashed potatoes, peas
Instructions
- Brown sausages: Heat oil in large skillet over medium-high heat. Add sausages, then born sausages in 8-10 minutes until well browned. Remove and keep warm on a plate.
- Sauté onions: Add onions to the pan and cook over medium heat for 5-10 minutes, until very soft and golden. Add garlic and cook for 2 more minutes.
- Make gravy: Stir flour into pan with onions, then pour in the red wine (or extra broth), scraping any browned bits off the bottom of the pan. Slowly pour in beef broth and Worcestershire sauce while stirring constantly to remove any lumps (use a whisk if needed). Add thyme, then bring to a boil one, reduce the heat to a simmer and cook until slightly thickened.
- Finish: Return sausages to pan with gravy, toss a few times and simmer until heated through. Check for seasoning and add salt and pepper as needed. Serve with mashed potatoes and peas.
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