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.
Table of Content
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
- This sausage with mushroom gravy is a winning combination every single time. Seared sausages are cooked in creamy mushroom gravy to make a delicious one-pot skillet meal.
- This is supposed to be a savory and delicious breakfast but is perfect for any meal of the day.
- And most of the ingredients are simple and easy to find if not pantry staples.
- Also, as you can see in the video, the recipe is fairly simple and very customizable too. I've used a combination of button and champion mushrooms, but any mushrooms or combination of mushrooms you can find works just as well.
- And the best part is, the whole dish comes together in 20 minutes and uses only one skillet.
- In addition, the other great thing about this dish is that you can serve it with just about anything. My kids love these with buttered pasta, noodles, or mashed potatoes.
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.
Mushroom sausage gravy
- Sear - Add 1 tablespoon 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.
- Saute - To the same pan, add the bacon and sauté the onions and garlic until the onions are translucent. Then, add the mushrooms and cook the 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 potato, buttered pasta, noodle, or steamed basmati rice.
Tips for success
- Use good quality sausages for the best flavor.
- Sear, grill, broil, or pan-fry the sausages first until they have a lovely brown color. This will look impressive in the sauce and the caramelization adds flavor.
- Also, don't overcrowd the pan when cooking the sausages. Make sure every sausage can touch the bottom of the pan.
- And saute the onions and garlic until wonderfully caramelized. This will enhance the flavor of the sauce.
- Saute the mushrooms on medium-high. This will prevent them from sweating and stewing in their own sweat.
- Use the flour to create a rue, this works as a thickener and adds body to the sauce. But, most importantly, don't make haste, let the flour cook for a minute or two to remove any raw flour taste.
- Also, ideally heavy cream is used to make a creamy gravy, but because we use flour for thickening you can also use milk. Just make sure not to boil the gravy as it can cause the milk to curdle.
- At any time, if the sauce gets lumpy, use a whisk to help smooth it out.
- And if the finished gravy is too thick, you can thin it down with some water, stock, or milk.
- Serve the mushrooms with gravy over mashed potatoes, green beans, or any other side of your choice.
See more Chicken Recipes →
Can you make this dish ahead of time?
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.
How long will this sausage with mushrooms gravy keep?
Leftovers will keep in the fridge for 3 to 4 days. You can even freeze in freezer bags for up to a month.
What is the difference between gravy and sauce?
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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Printable Recipe
Sausage with Mushroom Gravy
Print Pin Rate Share by Email Share on FB Save GrowCalories: 204kcal
Adjust Servings Here: 4 servings
Description
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
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 tablespoon 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 teaspoon Italian seasoning (dried )
- 3 sprig Thyme (or ½ teaspoon dried thyme)
- 1 tablespoon Mustard paste
- ½ cup (120 ml) White wine
- 2 tablespoon Flour
- 1 cup (240 ml) broth or stock (beef or chicken)
- ½ cup (120 ml) Heavy cream (15% or more)
- 2 tablespoon Butter (unsalted)
- 2 tablespoon Parsley (chopped for garnish)
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
Instructions
- Sear - Add 1 tablespoon 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
- Saute - To the same pan, add the bacon and sauté the onions and garlic until the onions are translucent. Add mushrooms and cook the over medium-high heat stirring frequently. Pro tip - Do not add salt until the mushrooms have reduced, this will keep them juicy.2 tablespoon 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 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.½ teaspoon Italian seasoning, 3 sprig Thyme, 1 tablespoon Mustard paste, ½ cup White wine, 2 tablespoon 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 tablespoon Butter, 2 tablespoon Parsley, ½ teaspoon Kosher salt, ¼ teaspoon Black pepper
- Serve hot with mashed potato, buttered pasta, noodle, or steamed basmati rice.
Recipe Notes & Tips
- Use good quality sausages for the best flavor.
- Sear, grill, broil, or pan-fry the sausages first until they have a lovely brown color. This will look impressive in the sauce and the caramelization adds flavor.
- Don't overcrowd the pan when cooking the sausages. Make sure every sausage can touch the bottom of the pan.
- Saute the onions and garlic until wonderfully caramelized. This will enhance the flavor of the sauce.
- Saute the mushrooms on medium-high this will prevent them from sweating and stewing in their own sweat.
- Use the flour to create a rue, this works as a thickener and adds body to the sauce. But, most importantly, don't make haste, let the flour cook for a minute or two to remove any raw flour taste.
- Ideally heavy cream is used to make a creamy gravy but because we use flour for thickening you can also use milk. Just make sure not to boil the gravy as it can cause the milk to curdle.
- At any time, if the sauce gets lumpy, use a whisk to help smooth it out.
- If the finished gravy is too thick you can thin it down with some water, stock, or milk.
- Serve the mushrooms with gravy over mashed potatoes, green beans, or any other side of your choice.
Nutrition Information
Calories: 204- kcalCarbohydrates: 10- gProtein: 5- gFat: 17- gSaturated Fat: 8- gCholesterol: 42- mgSodium: 550- mgPotassium: 420- mgFiber: 2- gSugar: 4- gVitamin A: 864- IUVitamin C: 8- mgCalcium: 34- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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