The bangers and mash your family didn't know they were missing
Sausages have a reputation as humble food. But humble doesn't mean simple, and it certainly doesn't mean without flavour — especially when you're starting with grass-fed beef sausages made from animals that ate what cattle are supposed to eat. This is a recipe that takes about an hour — most of it hands-off — and earns the kind of silence at the dinner table that means everyone is too busy eating to talk.
Ingredients
- 5 Your Farmer grass-fed beef sausages
- 4 large onions, thinly sliced
- 2 tbsp butter
- 2 cloves garlic
- 1 sprig fresh thyme
- 1 tbsp plain flour
- 400ml beef stock
- Splash of Worcestershire sauce
- Salt and pepper to season
- 800g potatoes, peeled and chopped (for the mash)
- 50g butter (for the mash)
- Splash of milk (for the mash)
- Salt (for the mash)
Instructions
For the caramelised onion gravy
Melt butter in a heavy pan over low heat. Add the sliced onions and cook for 40–45 minutes, stirring occasionally, until deeply golden and jammy. This step cannot be rushed.
2 tbsp butter4 onionsAdd garlic and thyme, cook for 1 minute.
2 cloves garlic1 sprig thymeStir in the flour and cook for another minute.
1 tbsp plain flourAdd the beef stock and Worcestershire sauce. Simmer until glossy and rich, about 10 minutes. Season to taste.
400ml beef stockWorcestershire sauceFor the mash
While the onions cook, put the potatoes in a pot of cold, well-salted water, bring to the boil, and cook for 15–20 minutes until tender.
800g potatoesDrain well, then mash with the butter and a splash of milk until creamy. Season with salt and keep warm.
50g buttersplash of milkFor the sausages
Cook over medium heat in a heavy pan, turning regularly, for 15–18 minutes until deeply browned and cooked through.
5 sausagesServe over creamy mashed potato with the gravy ladled generously over the top.
Appears in
In every beef share — Sausages (5 pack, 550g)
From $159.00$176.67SUBSCRIBE & SAVE 10%
$13.62$15.13SUBSCRIBE & SAVE 10%
What's in a Good Sausage
Your Farmer sausages are made from grass-fed beef — naturally rich in protein and iron, with flavour that comes from pasture rather than the packet. They're also free from the preservatives, fillers, and mystery ingredients that make many supermarket sausages a nutritional gamble. The key to cooking sausages properly is patience and moderate heat — high heat causes the skin to burst before the inside has cooked through.
💡 Never pierce your sausages before cooking — that's where all the flavourful juices live.
Sausages Beyond Bangers
Don't limit your thinking to the dinner plate. Slice and pan-fry leftover sausages the next morning alongside eggs. Slice into a lentil soup. Dice and stir through a pasta sauce with tomato and chilli. A good sausage is one of the most versatile things in your freezer.
Your Farmer sausages are in every pack — stock up and never think about weeknight dinner the same way again. Join the community. 🌱
Three Simple Steps
A whole table of real food.
Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.
01
Reserve your share — or try a pack
Subscribe to a share of the harvest, or start with a one-off fixed pack.
02
Make it your own
Pick your delivery rhythm and what's in the box. Skip or cancel anytime — no lock-in.
03
Cook, savour, know your farmer
We deliver in a reusable esky we collect next time. No couriers, no waste.
Price$176.67
SUBSCRIBE & SAVE 10%
$159.00
Price$183.33
SUBSCRIBE & SAVE 10%
$165.00
Price$158.89
SUBSCRIBE & SAVE 10%
$143.00
Grass-Fed Mince, Sausage and Diced Beef Pack
Price$264.44
SUBSCRIBE & SAVE 10%
$238.00
Grass-Fed Beef and Lamb BBQ Box
Price$286.67
SUBSCRIBE & SAVE 10%
$258.00
Pastured Lamb Roast and Slow-Cook Box
Price$155.56
SUBSCRIBE & SAVE 10%
$140.00
More Recipes
Sirloin with Green Peppercorn Sauce
The steak-restaurant order you can make in one pan
There's a reason the green peppercorn sauce has never left the steak-restaurant menu: it's magnificent, and it takes about ten minutes. The little peppercorns come in a jar of brine, sitting near the capers at the supermarket, and they bring a gentle heat that cream rounds off beautifully. You'll sear the sirloin in a heavy pan, rest it, and build the whole sauce on the browned bits left behind. Two steaks, one pan, and a dinner that feels like a night out.
Warm Eye Fillet and Roast Pumpkin Salad
Two small steaks, three full plates
Here's a quiet bit of kitchen maths. Two 140g medallions doesn't sound like dinner for three — until you roast a tray of pumpkin, sear the fillet medium-rare, rest it properly and slice it thin across the grain. Suddenly every plate gets sweet golden pumpkin, creamy feta, toasted pepitas and a generous fan of the tenderest beef there is. It's the kind of dinner that feels abundant without being heavy, and it makes the smallest pack in the share go further than you'd believe.
Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
Occasion cooking from a bottle of red and a bit of patience
This is occasion cooking, but be clear about what that means: the sauce is red wine, eschalots and stock reduced patiently in a small saucepan, finished with cold butter until it turns glossy. Half an hour, most of it unattended. Meanwhile the sirloin gets a proper sear and a proper rest, and the two meet on a warm plate over mash. It's the kind of dinner restaurants charge dearly for, made from one steak and the open half of a bottle you were drinking anyway.
Read moreabout Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
Share:
The Your Farmer Bolognese: A Sunday Sauce Worth the Wait