Great Sausage Gravy With Mashed Potatoes Recipes

BANGERS & MASH (SAUSAGE WITH ONION GRAVY)

Steps:

• 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)

SAUSAGE GRAVY III

Steps:

• In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned. Stir in the margarine until well blended, then stir in the flour until mixture is thick and pasty.
• Reduce heat to medium low and slowly add the milk, stirring constantly, until mixture is thick and bubbly and to desired consistency. Season with salt and pepper to taste.

SAUSAGE GRAVY

Steps:

• Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves.

GREAT SAUSAGE GRAVY WITH MASHED POTATOES

Steps:

• Brown, crumble and drain sausage in large pan. Mix together flour and some milk until creamy.
• Sprinkle country gravy mix over sausage on medium high heat. Add flour and milk mixture and stir all together until it thickens. Turn heat to low.
• Peel potatoes. Add to water let boil for 20 minutes. Mash potatoes. Serve Sausage Gravy over mashed potatoes or country style biscuits.

SAUSAGE GRAVY

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.
• Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.
• Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.

SAUSAGE AND MASHED POTATO BAKE

Steps:

• Set oven to 350 degrees.
• Grease a 9-inch square baking dish.
• In a skillet, cook the sausage until no longer pink; drain fat, can cut in large pieces or leave whole.
• Place in the bottom of the prepared baking dish.
• Top/spread evenly with the 3 cups of mashed potatoes.
• In the same skillet, saute the onion, garlic and green pepper in oil for 5 minutes, or until the veggies are crisp-tender.
• Stir in mushrooms, tomatoes, olives, basil, salt and pepper; mix to combine (do not cook).
• Spoon over potatoes to within 1-inch of edge.
• Sprinkle with Parmesan cheese and the chopped parsley on top.
• Bake, uncovered for 30-35 minutes, or until the top is lightly browned.

HOMEMADE SAUSAGE GRAVY

Steps:

• Cook sausage in a large skillet, breaking up into small pieces as it cooks.
• Once fully cooked, add butter and mix well until melted and mixed together.
• Add flour and mix together.
• Add milk 1/2 cup at a time, stirring well after each addition. Mixture will become very thick and then slowly thin out. If you add all of milk at once it will clump. Add it slowly so that it will be a smooth gravy. This is called making a roux.
• Once all milk is added add salt and pepper to taste.
• Serve over biscuits.

SAUSAGES WITH MASHED POTATOES, BEER AND ONION GRAVY AND MUSTARD

Steps:

• To make the beer and onion gravy, heat the oil and the butter in a large, heavy based saucepan.
• Add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelised.
• Stir in the flour and cook for 1 minute.
• Stir in the beer, beef broth, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan.
• Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper.
• For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft.
• Then after about 10 minutes, heat the oil for the sausages in a large frying pan.
• Add the sausages and fry them over a medium heat for 8-10 minutes, turning now and then, until nicely browned and cooked through.
• Drain the potatoes and mash until smooth - a potato ricer does this really well.
• Beat in the butter with some seasoning and enough milk to make a smooth, creamy mash.
• Spoon the mashed potatoes onto warmed plates and rest the sausages alongside.
• Pour over some of the gravy and serve with a good spoonful of English mustard.