| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 480 | 36g | 13g | 16g |
| sugars | fibre | protein | salt |
| 5g | 2g | 26g | 2g |
Why I Love British Pork and Sage Sausages with Onion Gravy
Nothing quite beats the comfort of hearty British cuisine. Hearty, yes, but today’s recipe, Pork and Sage Sausages with Onion Gravy, is a master study in simple culinary elegance. The savoury notes of the pork paired with the understated bite of sage is a combination to make your mouth water. In my kitchen, these British-style bangers have found a welcome home.
A Touch of the Familiar
When I think of sausages, my mind often travels to Southern-style sausage and gravy over biscuits—something that has the power to transport me back to the warm family kitchens of my Atlanta upbringing. The Pork and Sage Sausages with Onion Gravy recipe, with its robust flavours and deep rustic character, echoes that familiar comfort, swept effortlessly along by its rich gravy.
The British Influence
It’s been said that we should all try British cuisine at least once, and I couldn’t agree more. This recipe, with its hearty protein and rich gravy, might remind you of dishes like Beef Wellington or Shepherd’s Pie. It was inspired by none other than Chef Gordon Ramsay, a British culinary icon known for his straightforward but exquisitely balanced recipes. Adapting his approach to the traditional banger, this recipe infuses fresh sage and garlic into the sausages, enticing the flavours to open up as they are pan-fried to a delightful brown—creating a result that is both comforting and deeply satisfying.
Accompanied by a good mound of buttery mashed potatoes and a side of vegetables, the Pork and Sage Sausages with Onion Gravy is undoubtedly a stand-alone winner. But should you find yourself in the mood for a culinary adventure, this recipe pairs exceptionally well with a light winter salad or a crunchy cucumber vinegar salad, providing a refreshing complexity to contract the dish’s wholesome richness.
Savouring this dish is like taking in a piece of British flair with the warmth of Southern cooking. I hope you’ll enjoy concocting and consuming this recipe as much as I do. It’s a joyous reminder that the love for good food truly transcends borders.
What You’ll Need
- 12 British-style pork and sage sausages
- 2 tablespoons vegetable oil
- 2 onions, finely sliced
- 2 cloves of garlic, minced
- 1 tablespoon all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 2 sprigs of fresh sage, chopped (or 1 teaspoon dried sage)
- Mashed potatoes, to serve
- Vegetables, to serve
Method
Step One
Start by heating the vegetable oil in a large pan over medium heat. Add the pork and sage sausages to the pan and cook them until they’re browned on all sides. Once they’re cooked, remove them from the pan and set them aside.
Step Two
In the same pan, add the finely sliced onions. Cook them until they become soft and start to caramelize. Add the minced garlic to the pan and cook for another minute.
Step Three
Sprinkle the all-purpose flour over the onions and garlic in the pan. Stir well to coat the onions and garlic in the flour. Cook for another minute.
Step Four
Slowly pour the beef broth into the pan, stirring constantly to prevent any lumps from forming. Add the Worcestershire sauce, salt, and pepper to the pan. Bring the mixture to a boil, then reduce the heat to low and let it simmer.
Step Five
Add the cooked sausages back into the pan. Stir in the chopped sage. Let the sausages cook in the gravy for about 10 minutes, until the gravy has thickened and the sausages are cooked through.
Step Six
Finally, serve the pork and sage sausages with the onion gravy over mashed potatoes and with vegetables on the side. Enjoy!
