slow-baked sausages

November 26, 2010

Phew! Thanksgiving is over. How was your day? I know for many people, there’s a whole weekend of celebrating to be had but for me it was just one, wonderful day. Now I have three full days to bake and play to my heart’s content. If you’re ready for something non-Thanksgivingy then read on, friends.

Bangers and mash was a big favourite of mine growing up. We’d have it pretty regularly on school nights, usually with some really stellar thick and juicy sausages, served with mash, peas and gravy. God, it’s good. I would always mix up the mash, gravy and peas into one big, unidentifiable gloop that I was certain (and still am) took the deliciousness to a whole new level.

This recipe is English through and through. I mean, just look at it. It’s screaming at you to call it ugly and bland and I’m sure it’s evoking images of Oliver Twist saying, “Please, sir, I want some more”.

Well, beyond looks, this is just an awesome, very British, big pot of love. A perfectly Autumnal slow-cooking dish that is just a hair’s breadth away from classic bangers and mash. Except it’s so much more than “just bangers and mash” since the beery gravy is allowed to bake with the sausages for almost an entire glorious, flavour-enhancing hour.

Thank you, Nigel Slater, for coming up with so many wonderfully British recipes that give me new inspiration every dang week.

Go for plump and herby sausages if you can find them. Trader Joes does some pretty good ones and if you have access to a local butcher, all the better. If you can’t find proper English sausages, which is more than likely Stateside then do as I did and settle for 4 pork sausages. I chose Ukrainian. They are so much bigger than normal English sausages so you really only need four in the context of this recipe.

For the beer, go for something really dark. A brown ale would be grand or an oatmeal stout, like I tried. They are more than abundant this time of year. We love putting dark brown beers in food dishes, us English. It really is a stroke of genius if you ask me since this gravy almost blew my mind. Next on my list: steak and ale pie.

Slow-Baked Sausages
from Nigel Slater


  • 8 plump pork butcher’s sausages
  • Oil
  • 2 large onions, sliced into thin rounds
  • a large knob of butter
  • 2 lightly heaped tbsp flour
  • a heaped tsp of soft brown sugar
  • 1 3/4 cups stock (here’s how to make your own)
  • about 3/4 cup dark beer
  • to serve: mashed potatoes and peas


  1. Preheat the oven to 320F. Fry the sausages using a little oil in a non-stick pan over a moderate heat till lightly coloured on all sides. Remove from the pan and set aside.
  2. Melt the butter in a pan over a moderate heat, add the onions and let them colour lightly. Stir in the flour. Cook for 3 or 4 minutes, stirring from time to time, then add the sugar, stock and beer and bring to the boil. Let the mixture boil for a minute or so, then cover with a lid.
  3. Bake for 50 minutes, then serve with mashed potato.

Serves 4

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{ 9 comments… read them below or add one }

Erica November 26, 2010 at 9:15 am

I bet Josh would really like this. Book marking.


rebecca November 26, 2010 at 11:03 am

love it can’t beat a good old British meal YUM


skip to malou November 26, 2010 at 11:08 am

this looks like what i needed in this chilly day… warm and comforting… just perfect!



Madeline - Greens and Jeans November 26, 2010 at 6:38 pm

Now THAT is some comfort food!


Holly November 30, 2010 at 8:20 am


i ate bangers + mash all the time in London. and i wonder why i went on to gain like 10 or 15 pounds…


Susan November 30, 2010 at 3:24 pm

I LOVE this recipe. This is totally up my alley and similar to the stuff my mom made as a kid too. I live across the street from a local sausage shop too, so I am always looking for new ways to eat my weekly sausages ;)


Lynn January 19, 2012 at 7:28 pm

I take it you put the sausage in befor you pop the lid on and leave for 50 mins ?


Angharad January 19, 2012 at 9:26 pm

Indeed, Lynn, yes! Sorry that’s not clear. It’s a slow-cook thing. Hope you enjoy!


Paul M January 6, 2015 at 5:44 am

Probably the greatest meal invented. Has to be pork sausages, must be garden peas and there’s no such thing as too many onions.

Right, better get my daps on and get off to the butchers.
Now now too, not now after.


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