Bangers and Mash with Onion Gravy

Sausage and Mash and the Best Gravy Recipe!

My rich onion gravy is thick, deliciously tasty, and it's easy to make.

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Trust me, a 'quick' recipe for onion gravy will not taste the same, you want a rich gravy with caramelised onions, and it will take a bit of time.

Sausages with onion gravy is a big thing here in the UK - we call it 'bangers and mash'.

I know, what are we Brits like with our mad names for dishes such as toad in the hole (sausages in Yorkshire pudding) and roly-poly pudding!

Recipe Top Tips!

• It will look like you have far too many onions, as once they cook down, you'll be surprised that it might then look like you don't have enough onions! My photo of the ingredients (below) does not show all the onions I used.

• The addition of red currant jelly gives a nice sheen to the gravy, but you can leave it out if you still need to - it's not worth going out to buy a jar to only use it for this recipe. I already had a jar because I made braised red cabbage last week.

• If you want a proper rich onion gravy, it can not be rushed - good things come to those that wait. The onions become caramelised, sticky and sweeter as they cook, and the end result is rich, dark to-die-for onion gravy.

• If you don't drink wine, don't stress about adding it because once it has cooked down there is no alcohol.

Ingredients 

• 30g butter

• 1 tbsp mild olive oil

• 2 sprigs of thyme

• 5 medium-sized onions - peeled and thinly sliced 

• 2 tsp sugar

• 1 tbsp plain flour (all-purpose)

• 175ml red wine

• 1 teaspoon of red wine vinegar

• 1 tablespoon of Worcestershire sauce

• 1 tbsp red currant jelly

• 380ml beef stock I used a Knorr Rich Beef Stock Pot with Onion and Thyme

How to make it

In a large frying pan, melt the butter with the olive oil over a medium heat, add the thyme and cook for a minute or two to infuse the flavours of the herbs and then discard the thyme.

Add the onions and coat well in the butter and oil, sprinkle over the sugar and a pinch of salt and slowly cook the onions down for 45-50 mins.

Stir occasionally until sticky and caramelised.

Now add the flour and stir well to coat the onions.

Cook for a minute or two and then add the wine and vinegar, turn up the heat and reduce by half (this won't take long) keep stirring to ensure there are no lumps.

Pour in the stock and Worcester sauce. Stir in the red currant jelly.

Bring to a boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of a spoon.

If you cook it a bit too much, and it gets too thick, add a splash of water.

Meanwhile, cook your sausages and make the mash (if serving).

Check out the change in colour as the onion gravy reduces down - rich, dark and delicious! 😋

What to serve with onion gravy

Sausages and creamy mashed potatoes are essential, but you can add peas as well if you wish. I served ours just as it is.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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dinner, main

British

Yield: 4

Author: Jan Bennett

Bangers and Mash with Onion Gravy Recipe

Rich and delicious onion gravy, perfect for bangers and mash (sausage and mash) or roast beef.

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

• 30g butter
• 1 tablespoon of mild olive oil - or vegetable oil
• 2 sprigs of thyme
• 5 medium-sized onions - peeled and thinly sliced
• a pinch of salt
• 2 teaspoons of sugar
• 1 tablespoon of plain flour (all-purpose)
• 175ml red wine
• 1 teaspoon of red wine vinegar
• 400ml beef stock I used a Knorr Rich Beef Stock Pot with Onion and Thyme - dissolved in 380ml of hot water
• 1 tablespoon Worcestershire sauce
• 1 heaped tablespoon of red currant jelly
• 1 teaspoon ground black pepper

Instructions

1. In a large frying pan, melt the butter with the olive oil over medium heat, add the thyme and cook for a minute or two to infuse the flavours of the herbs and then discard the thyme.
2. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, occasionally stirring until sticky and caramelised.
3. Meanwhile, cook your sausages and make the mash (if serving).
4. Now add the flour to the onions and stir to coat them evenly. Cook for a minute or two and then add the wine and vinegar, turn up the heat and reduce by half (this won't take long) keep stirring to ensure there are no lumps.
5. Pour in the stock and Worcester sauce and stir. Add the red currant jelly, bring to a boil and simmer for 8-10 mins, until the gravy is darker and thick enough to coat the back of a spoon. If you cook it a bit too much and it is too thick, add a splash of water.
6. Season with black pepper and adjust the seasoning if necessary - you shouldn't need to add any salt because of the salt in the stock pot. Serve over sausages and mashed potatoes.

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