Here’s a proper slow cooker bangers and onion gravy recipe — rich, savoury, and perfect with mashed potatoes.
Slow Cooker Bangers and Onion Gravy
Serves: 4
Time: 15–20 minutes prep, 4–8 hours cooking
Ingredients
For the sausages
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8 good-quality pork sausages (thick butcher-style work best)
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1 tablespoon oil or butter
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2 large onions, thinly sliced
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2 garlic cloves, minced
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1 tablespoon plain flour
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1 teaspoon brown sugar (optional, for deeper flavour)
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1 teaspoon Worcestershire sauce
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1 teaspoon Dijon mustard
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1 teaspoon tomato paste/purée
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500 ml beef stock
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1 bay leaf
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A few sprigs of fresh thyme, or ½ teaspoon dried thyme
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Salt and black pepper to taste
To finish
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1 tablespoon cornflour mixed with 2 tablespoons cold water, if needed to thicken
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Chopped fresh parsley
Method
1. Brown the sausages first
Heat a frying pan over medium-high heat with a little oil or butter.
Brown the sausages on all sides. They don’t need to be cooked through — this step adds colour and flavour.
Transfer the browned sausages to the slow cooker.
2. Soften the onions
In the same pan, lower the heat and add the sliced onions.
Cook for 5–8 minutes, stirring occasionally, until softened and just starting to colour.
Add the garlic and cook for another minute.
3. Make the gravy base
Sprinkle the flour over the onions and stir for 1 minute.
Add the tomato paste, Worcestershire sauce, Dijon mustard, and brown sugar if using.
Stir well.
Gradually pour in the beef stock, stirring constantly to avoid lumps.
Let it come to a simmer, then pour the onion gravy over the sausages in the slow cooker.
4. Add herbs and slow cook
Add the bay leaf, thyme, and a good grind of black pepper.
Stir gently.
Cover and cook:
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High: 3–4 hours
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Low: 6–8 hours
5. Thicken if needed
If the gravy is thinner than you’d like, turn the slow cooker to high.
Stir in the cornflour slurry and cook for 15–30 minutes with the lid slightly open, until thickened.
6. Season and serve
Remove the bay leaf and thyme stems.
Taste and season with salt and plenty of black pepper.
Serve over creamy mashed potatoes, with peas, green beans, or buttered cabbage.
Tips
Don’t skip browning
Slow cookers don’t brown food. Browning the sausages and onions first makes a huge difference to the depth of flavour.
Want a richer gravy?
Add:
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a splash of red wine or stout when deglazing the onion pan
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a knob of butter stirred in at the end
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an extra teaspoon of Worcestershire sauce
Using frozen sausages?
Brown them a little longer first, or use thawed sausages for the best texture.
Make it ahead
This reheats beautifully. The flavour is often better the next day.
Slow cooker size
Use a 3.5–4 litre slow cooker for the best results.
Serving suggestion
Serve with:
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Creamy mashed potatoes
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Buttered peas
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Steamed cabbage or greens
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A spoonful of English mustard or horseradish on the side
It’s a proper cold-weather comfort dish.