Beef Sausages with Onion Gravy

The story

Sausages and gravy came from British working-family cooking and became a routine Australian dinner through local butcher shops and affordable beef. The dish is often known simply as bangers and mash. Its strength is the savoury contrast between crisp-skinned sausages, sweet collapsed onions and smooth mash. A properly reduced stock gravy ties the plate together. It is dependable pub and home comfort food, especially in winter. The dish also showcases the continuing importance of neighbourhood butchers in Australian food culture.

Ingredients

• Main ingredients
• 4 piece beef sausages
• 1 piece onionthinly sliced
• 200 ml beef stock
• 0.03 tbsp plain flour
• 15 g butter
• 450 g potatoesfor mash
• 60 ml milkfor mash
• 125 g peascooked

Method

1. Step 1

   Cook sausages until browned and cooked through.

   Look for: Look for good colour, aroma and the texture described in the step. Tip: Taste and adjust seasoning before serving. Avoid: Do not rush this stage; controlled heat gives a better final texture.

2. Step 2

   Boil potatoes and mash with milk and butter.

   Look for: Look for good colour, aroma and the texture described in the step. Tip: Taste and adjust seasoning before serving. Avoid: Do not rush this stage; controlled heat gives a better final texture.

3. Step 3

   Cook onions slowly until soft and golden.

   Look for: Look for good colour, aroma and the texture described in the step. Tip: Taste and adjust seasoning before serving. Avoid: Do not rush this stage; controlled heat gives a better final texture.

4. Step 4

   Stir flour into onions, then add stock and simmer into gravy.

   Look for: Look for good colour, aroma and the texture described in the step. Tip: Taste and adjust seasoning before serving. Avoid: Do not rush this stage; controlled heat gives a better final texture.

5. Step 5

   Serve sausages over mash with peas and onion gravy.

   Look for: Look for good colour, aroma and the texture described in the step. Tip: Taste and adjust seasoning before serving. Avoid: Do not rush this stage; controlled heat gives a better final texture.

Nutrition

per serving

Estimated per serving for editorial planning; recalculate from exact brand ingredients before publication.