I make this meal many times a month. It cooks fast and fills the house with a plain, warm smell. I learned to press it into a weeknight routine when I wanted a hot dinner with few steps. Sausages in Gravy fit that need. I can start cooking, set the table, and the food is ready in about 45 minutes.
I save leftovers for lunch and heat them gently. The mashed potatoes soak up the sauce well. This keeps the meal simple and useful on busy days. I also use the same basic gravy idea for other meats when I want an easy, steady sauce for a plate.
This recipe pairs browned sausages with a simple brown gravy and mashed potatoes. The sauce tastes rich and savory. The onions bring a mild sweetness. The gravy is smooth and coats the sausages and potatoes well. People often make it for a weeknight dinner or a relaxed weekend meal. It works when you want comfort food that is not fussy. For another slow-baked gravy option, try the meatball bake with rich gravy which shows a layered way to serve meat with sauce.
Why make this recipe
This meal cooks fast and uses few pans. It saves time because the sausages brown while you prep the potatoes. The gravy is thick with a small amount of flour and stock. You can change the sausage type for more or less spice. The dish feeds a family and makes good leftovers. It is flexible for weekday dinners and simple weekend meals. This version keeps the flavors straightforward so you can add sides or keep it plain.
How to make this recipe
You first brown the sausages to get color and flavor from the pan. Then you soften the onions and garlic in the same pan so they pick up that browned taste. Mixing in flour and then adding stock makes a smooth gravy. The sausages can return to the pan to heat through in the sauce. While the sauce cooks, boil and mash the potatoes with butter and milk for a creamy bed. For a side with sweet notes, try roasted squash like the brown sugar roasted butternut.
Ingredients
8 sausages, 2 teaspoons olive oil or butter, 1 large yellow onion (halved and thinly sliced), 2 garlic cloves (minced), 1/4 cup all-purpose flour, 2 cups beef stock/broth, 1/2 teaspoon salt (or to taste), 1/2 teaspoon black pepper, 2 pounds potatoes (peeled and quartered), 1/2 cup milk/cream, 1/2 cup unsalted butter (cubed), Kosher salt (to taste), Freshly ground black pepper (to taste)
Use sausages you like for the main flavor. Olive oil or butter helps brown them. Yellow onion brings sweet depth to the gravy. Flour makes the gravy thick and smooth. Beef stock gives a rich base; use broth if that is what you have. Potatoes, milk, and butter make the mashed potatoes creamy. Salt and pepper tune the taste. If you want a lighter sauce, use less butter and more stock. For a different sauce idea, see this simple sauce idea.
Directions
Heat oil in a large skillet or non-stick pan over medium-high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. About 8 to 10 minutes, turning halfway through. Remove sausages to a plate. Turn heat down to medium heat and add in onions and garlic. (If you do not have any grease or drippings you need about 2 tablespoons of butter or oil to cook onions and make gravy). Saute onion and garlic until golden brown, about 4 to 5 minutes. Add flour and mix into onions. Cook while stirring with a whisk for 1 to 2 minutes until flour is cooked. Gradually add in beef stock, while stirring with a whisk until all is combined and smooth. Simmer while stirring for 3 to 5 minutes or until gravy thickens. Add in salt and pepper and stir. Taste and add more seasoning if desired. Place sausages back into gravy if desired. Serve with mashed potatoes (see notes for recipe).
Notes: Browning sausages first gives the pan flavor for the gravy. Let the flour cook a minute so the raw taste goes away. Whisking while you add stock keeps lumps from forming. Simmering helps the sauce get the right thickness. Return the sausages to warm them in the sauce and to blend flavors.
How to serve this recipe
Serve the sausages on a plate of mashed potatoes. Spoon the gravy over both the sausages and the potatoes so the sauce soaks in. Add a green veg like peas or steamed beans for balance. This meal works for family dinners, casual guests, or a simple Sunday lunch. Cut the sausages before serving for easier eating. For a lighter plate, use milk instead of cream in the mash. This dish is best warm and plated right away.
How to store this recipe
Cool the leftover sausages and gravy to room temperature for no more than two hours. Put them in an airtight container and keep in the fridge for up to 3 days. Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating. Reheat gently on the stove over low heat so the gravy does not split. For mashed potatoes, store them separate if you can; they keep texture better when not mixed with sauce.
Tips to make this recipe
Use a heavy skillet to get good browning on the sausages. Do not crowd the pan—give each sausage room. Stir the flour into the onions well before adding stock to avoid floury clumps. Taste the gravy after it thickens and add salt as needed. If the gravy is too thick, add a splash more stock or water. If it is thin, simmer a bit longer. For a silkier mash, warm the milk before adding it.
Variation
Swap pork sausages for chicken or turkey sausages if you want a milder taste. Use spicy sausages for more heat. Change beef stock to chicken stock for a lighter broth base. For a creamier gravy, add a little cream at the end. You can also add mushrooms with the onions for an earthier flavor. If you want fewer steps, buy pre-made mashed potatoes and heat with the sauce, but homemade mash will soak up the gravy best.
FAQs
Q: Can I use pre-cooked sausages?
A: Yes. Brown them briefly to warm and add flavor, then finish in the gravy.
Q: How do I fix lumpy gravy?
A: Whisk hard and simmer; if needed, strain or blend briefly.
Q: Can I make the gravy vegetarian?
A: Use vegetable stock and a plant-based sausage or mushroom mix.
Q: How long do leftovers last?
A: In the fridge, about 3 days; in the freezer, up to 2 months.
Conclusion
This meal is a quick, steady way to feed a family with a warm sauce and soft mash. It needs little fuss and uses basic pantry items. The sauce is flexible and works with many sausage types. For a different onion-gravy take, see Sausages with Homemade Onion Gravy Recipe – Simple Home Edit. For a country-style sausage gravy idea, try Homemade Sausage Gravy Recipe – Sugar Spun Run.
Print
Sausages in Gravy with Mashed Potatoes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A quick and hearty meal featuring browned sausages in rich gravy served over creamy mashed potatoes.
Ingredients
- 8 sausages
- 2 teaspoons olive oil or butter
- 1 large yellow onion, halved and thinly sliced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups beef stock/broth
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 pounds potatoes, peeled and quartered
- 1/2 cup milk/cream
- 1/2 cup unsalted butter, cubed
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Heat oil in a large skillet or non-stick pan over medium-high heat.
- Add sausages and cook, turning, until browned all over and cooked through, about 8 to 10 minutes.
- Remove sausages to a plate.
- Turn heat down to medium and add onions and garlic.
- Sauté onions and garlic until golden brown, about 4 to 5 minutes.
- Add flour and mix into onions, cooking while stirring for 1 to 2 minutes.
- Gradually add beef stock while whisking until combined and smooth.
- Simmer while stirring for 3 to 5 minutes or until gravy thickens.
- Add salt and pepper, stirring to combine.
- Place sausages back into gravy to warm through and blend flavors.
- Serve over mashed potatoes.
Notes
Browning sausages first adds flavor to the gravy. Let the flour cook to remove the raw taste. Whisking while adding stock prevents lumps. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
