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RECIPES

Bangers & Mash (Sausage with Onion Gravy)

Everybody loves a good sausage recipe, and this is the great British classic! Known as “Bangers and Mash” to Aussies and Brits.

Ingredients

  • 1/2 tbsp oil

  • 8 English Bangers sausages 

  • 1 large onion , halved and finely sliced (yellow, white or brown) 

  • 2 garlic cloves , minced

  • 3 tbsp flour

  • 2 cups beef stock/broth 

  • 1/4 tsp salt

  • 1/2 tsp black pepper

Serve with

Directions

  • 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.

SLOW COOKER JAMBALAYA

Ingredients

  • 1 (28 ounce) can diced tomatoes with juice

  • 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes

  • 1 pound andouille sausage, sliced

  • 1 large onion, chopped

  • 1 large green bell pepper, chopped

  • 1 cup chopped celery

  • 1 cup chicken broth

  • 2 teaspoons dried oregano

  • 2 teaspoons dried parsley

  • 2 teaspoons Cajun seasoning

  • 1 teaspoon cayenne pepper

  • ½ teaspoon dried thyme

  • 1 pound frozen cooked shrimp without tails

Directions​

  • Mix tomatoes with juice, chicken, sausage, onion, green bell pepper, celery, and broth in a slow cooker.

  • Season with oregano, parsley, cajun seasoning, cayenne pepper, and thyme.

  • Cover and cook on Low for 7 to 8 hours, or on High for 3 to 4 hours. Stir in shrimp during the last 30 minutes of cook time

(RECIPE FROM  Colleen Murtaugh) 

CHICKEN WINGS IN THE AIR FRYER ARE AMAZING!

Sausage Gravy

​

Ingredients

  • 1 Pound Ground Pork Sausage

  • 2 Tablespoons Butter

  • â…“ Cup Flour

  • 3 Cups Milk

  • ¼ teaspoon Garlic Powder

  • ¼ teaspoon Seasoned Salt

  • ¼ teaspoon Salt, More to taste

  •  1 teaspoon Black Pepper, More to taste

Directions

  • Brown the sausage in a large skillet over medium-high heat until no longer pink.

  • Add the butter to the pan and stir it around until melted.

  • Sprinkle the flour over the sausage and stir for 2 minutes.

  • Pour the milk into the sausage and flour mixture slowly, whisking constantly until smooth.

  • Whisk in the seasonings. Taste the gravy and adjust seasoning if necessary.

  • Serve immediately with your favorite biscuits.

How to Cook Fresh Brats on the Stove

The best and easiest method for how

to cook brats.

Ingredients

  • Canola oil

  • 4 bratwurst sausages

  • 1 red onion, sliced

  • ½ cup water, beer or stock

  • Kosher salt

Directions

  • Heat a large cast-iron skillet with a drizzle of canola oil over medium-high heat until it just starts to smoke.

  • With a fork, poke a few holes on each side of the bratwurst sausages to keep them from bursting while they cook.

  • Place the brats in the hot skillet, then place the onions around them.

  • Stir the onions to spread them around and coat with oil. 

  • Cook the brats for about 3 to 4 minutes per side, or until they are nicely browned. 

  • Carefully pour ½ cup of water into the skillet, then immediately cover and reduce the heat to medium-low.

  • Continue to cook with the lid on for about 10 more minutes, or until the internal temperature reaches 160° F 

  • Remove the lid and the brats from the skillet.

  • Increase the heat and season the onions with salt. Continue to cook the onions for a few more minutes to reduce the liquid. 

  • Serve the sausages topped with the onions and your favorite mustard.

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