I’ve lived in the Uk for 16 years now and I quite like the British classic, Bangers and Mash. This is sausages and potato puree served with an onion gravy. Sausages and puree I could already do, but I needed a recipe for the gravy. This one combines a couple that I looked at on the web and has been practiced a fair few times.
Onion Gravy for Bangers and Mash
Bangers and Mash are almost always served with Onion Gravy. This is a straight forward recipes that is pretty fool proof.
Ingredients
- 2 tablespoons oil
- 2 large onions thinly sliced
- 1 tablespoon white flour
- 350 ml stock - chicken beef or onion
- 100 ml red wine or beer
- 1 teaspoon Worcestershire Sauce
- Salt and Pepper
Instructions
- Heat the oil in a medium sized saucepan
- Add the onions and sauté until brown (~15 minutes)
- Sprinkle the flour over the onions and continue to cook, stirring (2-3 minutes)
- Combine liquids in a bowl or jug (stock, wine/beer, Worcestershire Sauce)
- Gradually add the liquids to onion mix and continue to cook until thickened
- Partially cover and cook for a further to allow the flavours to develop, stirring occasionally (10-15 minutes)
Notes
Serve with bangers (sausages) and mash (potato puree).