A delightful, hearty dish in an all-American breakfast, this mushroom gravy sausage is simple, warming, and supremely satisfying. It takes less than 30 minutes to make this dish and serve it over mashed potatoes for quick bangers and mash meal.
The term ‘bangers’ is believed to have originated in the United Kingdom during World War I, when sausages were in high demand due to the shortage of meat. The sausages would sizzle and pop loudly with a sound when cooked, which gave them the name bangers. Of course, the rest of the world refers to them as sausages.
Why make this recipe
- Rich, creamy mushroom gravy – The savory mushroom sauce is packed with flavor from garlic, herbs, white wine, and cream, making it perfect for spooning over juicy sausages and mashed potatoes.
- Easy one-pan dinner – Everything cooks in one skillet, so cleanup is simple and the flavors build beautifully as the sausages simmer in the gravy.
- Comfort food made easy – This cozy sausage dinner tastes like something from a rustic pub or family-style restaurant, but it’s easy enough for a busy weeknight.
- Perfect with mashed potatoes, rice, or bread – My kids love these with buttered pasta, noodles, or mashed potatoes.
- Great for make-ahead meals – The mushroom gravy tastes even better the next day, making leftovers absolutely worth fighting over.
Ingredients and substitutes
- Sausage – I am using pork sausages or bangers for this recipe.
- Mushrooms – I am using white button mushrooms, but Champagne or a variety of fresh mushrooms would work just as well.
- Onions – I like using red Spanish onions as they do add a bit of sweetness when cooked.
- Garlic – I used one large garlic sliced, but you can use a small or medium if you are not fond of garlic.
- Herbs – Today, I am using dried Italian seasoning and oregano along with parsley, but any fresh herbs will work just as well. You can also use fresh thyme or fresh rosemary.
- Flour – I use all-purpose flour, but you can also use other flour as a thickening agent.
- Butter and cream – They add richness, and as you can see, there is not too much in there, and yet, you can add or reduce these as well.
Step-by-step: Mushroom sausage gravy
- Sear – Add 1 tbsp of olive oil to the cast-iron skillet or sauté pan over medium-high heat. Sear the sausages on all sides for about 2 to 4 minutes. Remove them from the pan and set aside.
- Sauté – To the same pan, add the bacon and sauté the onions and garlic until the onions are translucent. Then, add the mushrooms and cook them over medium-high heat until reduced, stirring frequently.
Pro tip – Do not add salt until the mushrooms have reduced; this will keep them juicy.
- Sauce – Next, add the white wine and simmer for 2 minutes. Then, add the flour and saute for another 2 minutes. Add the broth, followed by the Italian seasoning, thyme, and mustard.
Pro tip – Don’t make haste, the wine will cook out the alcohol, but keep the flavor. The flour will cook, taking away the raw taste of flour. - Sausage – Return the sausages to the pan. Cover the pan and cook for 10 minutes. Season with salt and pepper, followed by the heavy cream. Combine well. Then, add the butter and garnish with chopped parsley.
- Serve hot with mashed potatoes, buttered pasta, noodles, or steamed basmati rice.
Sausage with Mushroom Gravy
A delightful, hearty dish in an all-American breakfast, this mushroom gravy sausage is simple, warming, and supremely satisfying. It takes less than 30 minutes to make this dish and serve it over mashed potatoes for quick bangers and mash meal.
Video
Ingredients
- 2 tbsp Olive oil
- 2 lb (1 kg) Sausages or Bangers Pork or beef
- ½ cup (3 striips) Chopped bacon
- 1 lb (450 g) Mushrooms sliced
- ½ small Onions red diced
- 2 large Garlic cloves small sliced
- ½ tsp Italian seasoning dried
- 3 sprig Thyme or 1/2 tsp dried thyme
- 1 tbsp Mustard paste
- ½ cup (120 ml) White wine
- 2 tbsp Flour
- 1 cup (240 ml) Broth or stock beef or chicken
- ½ cup (120 ml) Heavy cream 15% or more
- 2 tbsp Butter unsalted
- 2 tbsp Parsley chopped for garnish
- ½ tsp Kosher salt
- ¼ tsp Black pepper
Method
- Sear – Add 1 tbsp of olive oil to the cast-iron skillet or sauté pan over medium-high heat. Sear the sausage on all sides for about 2 to 4 minutes. Remove them from the pan and set aside.2 lb Sausages or Bangers
- Sauté – To the same pan, add the bacon and sauté the onions and garlic until the onions are translucent. Add mushrooms and cook over medium-high heat, stirring frequently.2 tbsp Olive oil, 1 lb Mushrooms, ½ small Onions, 2 large Garlic cloves
- Sauce – Next, add the white wine and simmer for 2 minutes. Then, add the flour and saute for another 2 minutes. Add the broth, then the Italian seasoning, thyme, and mustard.½ tsp Italian seasoning, 3 sprig Thyme, 1 tbsp Mustard paste, ½ cup White wine, 2 tbsp Flour, 1 cup Broth or stock, ½ cup Chopped bacon
- Sausage – Return the sausages to the pan. Cover the pan and cook for 10 minutes. Season with salt and pepper followed by the heavy cream. Combine well. Then, add the butter and garnish with chopped parsley.½ cup Heavy cream, 2 tbsp Butter, 2 tbsp Parsley, ½ tsp Kosher salt, ¼ tsp Black pepper
- Serve hot with mashed potato, buttered pasta, noodle, or steamed basmati rice.
Notes
- Heavy cream gives the gravy the richest texture, but milk can also be used for a lighter sauce. If using milk, avoid boiling the gravy to prevent curdling.
- If the gravy becomes lumpy at any point, whisk it well until smooth.
- If the gravy gets too thick, thin it with a splash of stock, milk, or water until it reaches your preferred consistency.
- Serve these sausages with creamy mashed potatoes, rice, buttered noodles, or crusty bread to soak up all the mushroom gravy.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for success
- Use good-quality sausages for the best flavor and texture. Pork sausages, beef sausages, or bratwurst all work well here.
- Brown the sausages well before adding them to the gravy. Whether you sear, grill, broil, or pan-fry them, that golden caramelization adds tons of flavor.
- Don’t overcrowd the pan when cooking the sausages. Give them enough space so they brown properly rather than steam.
- Cook the onions and garlic until soft and lightly caramelized for a richer, deeper gravy.
- Sauté the mushrooms over medium-high heat so they brown nicely rather than release too much liquid and turn soggy.
- Let the flour cook for 1 to 2 minutes after adding it to the pan. This removes the raw flour taste and helps create a smooth, flavorful gravy.
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Frequently asked questions
Yes! This dish can be made ahead of time and kept in the fridge. The sauce will thicken as it cools, but all you need to do is add some broth or water during reheating until everything is smooth and creamy again.
Leftovers will keep in the fridge for 3 to 4 days. You can even freeze in freezer bags for up to a month.
A gravy is made of stock, wine, and cream with butter for thickening, while a sauce uses stock, wine, and cream with cornstarch or flour for thickening. However, using a little flour in the gravy means you can use less butter in the recipe. Make it a little bit healthier.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
