Bangers with onion gravy is a British comfort classic where sausages are cooked alongside deeply caramelized onions, then finished in a savory gravy built on beef broth, Marmite, and fresh thyme. The standout is the dark, glossy onion gravy that transforms simple ingredients into a rich, umami-forward sauce.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Heat oil in 12-inch skillet over medium heat until shimmering. Arrange sausages in pan and cook, turning once, until browned on 2 sides, about 5 minutes. Move sausages to 1 side of skillet. Add onions, evenly distributing around bottom of pan, and nestle sausages on top. Add ½ cup water and immediately cover. Cook, turning sausages once until they register between 160 and 165 degrees and onions have softened, about 10 minutes.
While sausages cook, whisk broth, Marmite, mustard, thyme, and rosemary in 4-cup liquid measuring cup until Marmite dissolves.
Transfer sausages to plate and tent with aluminum foil. Make sure onions are spread evenly; cook without stirring until beginning to brown, about 5 minutes (if onions have not browned, increase heat to medium-high). Continue to cook, stirring occasionally, until onions are tender and well browned, and dark fond forms on bottom of skillet, 3 to 5 minutes longer. Stir in sugar, pepper, and salt and cook for 1 minute.
Add broth mixture, increase heat to medium-high, and bring to boil. Cook, scraping up any browned bits from bottom and sides of skillet and stirring back into sauce, until sauce is slightly reduced, about 5 minutes. Combine cornstarch and remaining 1 tablespoon water in small bowl. Whisk cornstarch mixture into sauce and cook until sauce is glossy and has consistency of heavy cream, about 2 minutes.
Off heat, whisk in butter, 1 piece at a time. Stir in vinegar and season with salt and pepper to taste. Sprinkle with parsley and serve.
Refrigerate sausages and gravy separately in airtight containers for up to 3 days; reheat sausages gently in the gravy over medium heat until warmed through.
Sausages should register between 160 and 165 degrees Fahrenheit on an instant-read thermometer.
Yes. Any pork sausage link works; Cumberland sausage has a distinctive flavor but isn't essential. Adjust cooking time slightly if links differ significantly in size.
Marmite adds deep savory umami and saltiness. It dissolves completely into the broth and doesn't impart a strong yeast flavor when used in this small amount (1 tablespoon).
Cook sausages and gravy separately, then reheat together gently before serving. The gravy keeps refrigerated for up to 3 days.
Ensure the cornstarch mixture is whisked in after the sauce reaches a boil. If too thin, you can whisk in additional cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water) until it reaches heavy cream consistency.
