'I made delicious onion gravy to top my bangers and mash - here's the recipe' (2024)

Bisto gravy does a good job (Image: Getty)

Aah! Bisto gravy is typically my go-to when it comes to making a tasty and simple jug of gravy.

All it involves is adding hot water to gravy granules, giving it a good stir, and it's ready.

Now, however, I was ready to give onion gravy a try, and I had the ideal meal to try it on - bangers and mash.

This classic British dish is better served on cooler evenings but, by the time I made the meal, it was pretty late and feeling cool in my place anyway.

I found the original recipe on BBC's Good Food – bangers and mash with onion gravy – but here's how I did it.

READ MORE: Rick Stein shares must-have ingredient for delicious bangers and mash

Ingredients needed for the recipe (Image: Express)

Bangers and mash with onion gravy

• Cooks in: 50 minutes
• Serves: four people

Ingredients

• One tbsp sunflower oil
• Eight pork sausages
• Small knob of butter
• Three small onions, finely sliced
• One thyme sprig
• One bay leaf
• Pinch of sugar
• One heaped tsp plain flour
• One tbsp red wine vinegar
• One glass red wine
• One tsp soy sauce
• 400ml beef stock made with one stock cube

For the mash

• One kg King Edward potatoes, peeled and cut into large chunks
• 100ml whole milk
• 50g cold butter, diced
• Grating of nutmeg

Heating up the oil in a frying pan on a medium-high heat on the stove, I proceeded to brown the sausages (takes about nine minutes). While the sausages were sizzling, I turned on the oven to 200C (180C fan/gas six).

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Onion gravy adds a lovely flavour to the meal (Image: Express)

Once the sausages were browned, I put them onto a plate to the side, then put the butter and onions in the frying pan.

Stirring the melting butter and onions together, I added the thyme, bay and a pinch of sugar. Once mixed together, I transferred it into a roasting tin and added the sausage (and its juices) on top, then placed it in the oven to cook for 20 minutes.

While the sausages are cooking in the oven, I peeled and chopped potatoes and boiled the kettle. With the chopped potatoes now in a saucepan, I poured over the boiled water and added a pinch of salt.

Making sure the lid was slightly off of the saucepan with the potatoes in them, I put the stove top on a medium-high heat.

Once the potatoes were easy to put a knife through (which took about 11 minutes), I drained them in a colander, and tipped them back in the saucepan.

I then added milk and butter to the potatoes and made mash using a masher (although a rice masher is recommended on the original recipe).

Making the onion gravy

Once the sausages were cooked, I turned off the oven and put them back on the plate to the side while I poured the onion mixture back into the frying pan. To keep the sausages warm while I make the onion gravy, I put them back in the roasting tin in the oven.

Heating the frying pan again, once the onions were sticky (only takes about a minute), I added the flour, mixed together, then splashed in the red wine vinegar.

Once simmered for a moment, while the kettle was boiling again, I poured in the red wine and soy sauce and then bubbled it down until it was a goopy-like paste

Making stock with a beef cube and boiling water, I added the mixed stock to the frying pan. Boiling the onion gravy for about three minutes, it was now ready to serve – and, I must say, it tasted as good as gravy served in a posh restaurant.

Putting it all together, I had smooth mash, tasty sausages and a luxurious gravy dressing.

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