Bangers & Mash (Sausage with Onion Gravy)

Ingredients

• 1/2 tbsp oil
• 8 sausages of choice ((Note 1))
• 25g (1 1/2 tbsp) unsalted butter (, if needed)
• 1 large onion (, halved and finely sliced (yellow, white or brown) (Note 2))
• 2 garlic cloves (, minced)
• 3 tbsp flour ((plain))
• 2 cups beef stock/broth
• 1/4 tsp dark soy sauce ((or gravy browner) (Note 4))
• 1/4 tsp cooking salt / kosher salt
• 1/2 tsp black pepper
• Mashed potato
• Peas

Steps

1. 1

   Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes.

2. 2

   Remove sausages onto a plate. Turn heat down to medium.

3. 3

   2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter.

4. 4

   Saute onion and garlic: Add onion and garlic, cook until golden brown - around 4 minutes.

5. 5

   Cook off flour 1 minute: Add flour and mix through. Then cook, stirring constantly for 1 minute.

6. 6

   Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth. Add dark soy, if using.

7. 7

   Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it.

8. 8

   Season: Add salt and pepper. Stir, taste, then add more salt if you want.

9. 9

   Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option - Creamy Cauliflower Mash)