Bangers & Mash (Sausage with Onion Gravy)

• servings: 4 servings
• total time: 25 minutes

Ingredients

1/2 tbsp oil

8 sausages of choice (Note 1)

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 salt

1/2 tsp black pepper

Mashed potato

Peas

Directions

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.

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

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

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

Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.

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.

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.

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

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

Nutrition

• Serving Size: 333 g
• Calories: 666 kcal
• Total Fat: 53.4 g
• Saturated Fat: 16.6 g
• Trans Fat: 0.4 g
• Cholesterol: 147 mg
• Sodium: 1703 mg
• Total Carbohydrate: 7.6 g
• Dietary Fiber: 0.8 g
• Total Sugars: 1.2 g
• Protein: 36.4 g