There are many similarities, and one significant difference, between country and sausage gravy. Both sauces use milk as a liquid base and flour as a thickener, but the real kicker is where each ...

Swede and sweet potato make a lighter mash for this British classic – buy the best quality pork sausages ... mustard and beef stock. Simmer for 10 minutes, then whisk in the gravy granules ...

There’s a reason why Irish bangers and mash are one ... call for onion gravy, which is made by caramelizing onions in the sausage fat, making a roux with flour, and adding beef or ham stock.

During and after World War II, people would keep their leftover fat from a beef ... the onion gravy. But the secret to bangers and mash doesn’t only lie with the perfect pork sausage.