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.
Step-by-step: Mushroom sausage gravy
Sear – Add 1 tbsp 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.
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