Sausage in Gravy

It’s what people would expect. And covers up bad/cheap sausage.

A re‐post of a BBC Sausage and Mash page, with added cynicism and less faff.

Ingredients

• 2 or three sausages each (depends how big they are)

• 2 onions (this is to serve 4)

• 2 tsp butter (optional)

• 1 tsp mixed herbs

• 1/2 tsp English mustard

• Stock 200ml or 1/2 pint, beef

• Salt/pepper

• 2 tsp flour

Tools

• Oven and oven tray

• Gear to chop onions and stir

• Large pan

Make

1. Roast the sausages in the oven for 2 songs, until brown on outside

2. Tip some of the fat from the sausage tray into the pan. Add butter

3. Fry the onions in the pan, fast and uncovered until a bit brown and mostly transparent (don’t dry them)

4. Stir in mustard and herbs fry a moment, then stock

5. Add sausages

6. Boil for an album side

7. Tip the flour on a few tablespoons of water, stir to a paste, then scrape into the gravy

8. Boil for another song

Oven

One third, 200°/180C/Gas 6

Variations

• Honestly, I wouldn’t cook anything else like this, only sausages. Maybe something like liver? Or leftover meat? No, not even that

• Point of leverage, I would try to use good stock, either roast leftover or jelly.

• It may not be ‘traditional’, but I think a glass of beer/cider, or a splash of wine/sherry would help

• You don’t need all the fat from the sausages. Just enough to fry. Anway, fat from cheap sausages can be foul. And you don’t need it all, so do your health some good, pour it away

• Usually, like the original recipe, gets served with mash. Me, I’d use microwavable mash because what’s the point peeling when a machine can do it without extra tools and the microwave can turn 30 minutes of graft into 10 minutes done?

Discussion

Frankly, this is only worth a short entry. Except it is more than assembling a few leftovers an/or ingredients. Maybe it’s a food basic? Except it’s a shortcut, you wouldn’t make any other sauce much like this. So it became a full entry.

I can believe the original sale that this is ‘Great British’ cooking. It likely as traditional as Georgian at furthest, it’s cheap, and makes the best of a bad job.

References

BBC Sausage and Mash page,

https://www.bbc.co.uk/food/recipes/bangers_and_mash_with_80175

Feedback

It will cover up bad sausages, even frozen bag sausages. What more could you want?