Onion Gravy for British Bangers and Mash Recipe

Rating: 5 stars
08/03/2019

I’ve had this in my recipe box for quite a while, and I’m so glad that I finally got around to fixing it. It’s not something that you can throw together in a few minutes, but it’s worth the investment of time. By all means, let the onions caramelize. My cable company came right after I started this dish, and I lost my iPad connection for about 20 minutes while he was installing the new modem, so I just let the onions continue to cook. I served this over an AR recipe ground beef patty, as well as some mashed potatoes. The red wine definitely gives it a nice flavor. This is a versatile gravy that I can see being served over so many different foods.

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(13)
Rating: 5 stars
03/20/2014

Excellent using rich beef broth instead of chicken stock, plus the red wine. I used grainy Dijon mustard. Served with President's Choice English Bangers, mashed russet potatoes and petit pois. For the next day, I sliced the leftover cooked sausages and placed in a casserole, covered with leftover onion gravy, and topped with the leftover mashed potatoes (with green peas folded in). Reheated at 350F for 30 minutes--delicious Bangers and Mash Cottage Pie. Cheers!

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(10)
Rating: 3 stars
03/20/2015

The flavor was great and everyone loved the gravy with our Irish bangers and mash. I added nearly four times the flour though to thicken it enough. My only real problem was that the red wine turned the gravy pink. Next time I will either modify this one to use red onions and beef stock (calling it red onion gravy and deepening the color would be less of a turn off then having straight-up pink gravy) or just use Williams Sonoma recipe for Banger and Mash with red onion gravy.

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(10)
Rating: 4 stars
11/26/2013

Just a note that some Worcestershire sauce has anchovies listed in the ingredients for those of you who are wanting to make a vegetarian version.

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(9)
Rating: 4 stars
03/29/2016

I used beef stock, as I felt this would work better in the recipe and help reduce the pink color others reported. I reduced the amount of wine to somewhere between 1/4 and 1/2 a cup but feel it was still too much. Next time I'll use 1/4 a cup at most. I didn't have Worcestershire sauce, so that was omitted. It was very good over bangers and mash, and will be 5 star worthy with a bit less wine.

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(6)
Rating: 5 stars
07/28/2012

Whole family loved this! Went together easily and the ingredients are pantry staples. Looking forward to digging into the leftovers tomorrow!

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(4)
Rating: 5 stars
06/23/2014

This is the second time I've made this recipe and it is fabulous! It tastes like French Onion Soup and who doesn't love French Onion Soup? I only used 1/2 tsp of Dijon Mustard-in that amount it serves as a flavor enhancer but isn't too "mustardy" tasting. I was surprised at how easy carmelizing the onions is--I turned the heat to low and they virtually cooked themselves. The second time I used Williams Sonoma's beef stock concentrate instead of chicken stock like the first time I made it-both versions were equally good. I used bangers from the Whole Foods meat department and if you can find bangers they taste much better than Italian Sausage or some other sausage substitute. They have a more subtle flavor and I believe are seasoned with cardamom and coriander. However they have breadcrumbs in them so they are not gluten-free. I just added a photo of the gravy made in my 3.7 qt Mauviel saute pan.

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(3)
Rating: 5 stars
01/10/2016

This was great! I did cut the wine to 1/4 cup and used beef broth. I used Kitchen Bouquet to make the color turn back to brown after I saw that the wine gave the gravy a pink hue. This was perfect for the Bangers and Mash recipe.

Helpful

(3)
Rating: 5 stars
03/11/2017

Made both versions (veg & chicken) & would make again. Great umami lots of compliments. Perfect with the bangers from Aldi.

Helpful

(2)

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