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Pork Bangers with Gravy

These bangers won’t pop. But swimming in a delicious onion gravy, they will fill your belly. Give the dish a paleo with this root veggie mash.


Sausages – otherwise known as bangers in the UK – acquired their name during World War I. The high water content of wartime sausages meant they popped loudly when cooked. Nowadays, bangers don’t pop. But swimming in a delicious onion gravy, they will fill your belly.

The key to good onion gravy is to make sure you move onion slices around in the pan often, browning and not scorching them. For pork sausage, swing by your local butcher shop and see what they have available. In a pinch, bratwurst makes a good banger – just make sure the spices used are AIP-compliant.

Traditionally listed as “bangers and mash” on British pub menus, you can give this dish an  AIP spin  by skipping the pint of ale and spooning the sausages and gravy over a  Root Veggie Mash .

Pork Bangers with Gravy

  • 15m
  • 30m


  • 1 large onion
  • 6 pork sausages
  • 1 tbsp. bacon fat
  • 1 tbsp. arrowroot
  • 2 tbsp. filtered water
  • 3/4 c beef stock, or chicken stock


  1. Peel and slice onion.
  2. Use a large pan and brown the sausages on all sides using medium high heat for about 10 minutes; set aside and cover.
  3. With the drippings from the sausages, return the pan to medium high heat and add the sliced onions and bacon fat. Sauté onions until they are soft and light brown.
  4. Pour in the broth and stir until incorporated.
  5. In a small bowl, combine arrowroot and filtered water until smooth. Pour into the cooking broth, reduce heat to simmer until thickened to a gravy consistency.
  6. Serve sausages topped with gravy.


  • 4
  • 532
  • 27g
  • 7g
  • 39g
  • 13g
  • 120mg
  • 3g
  • 1360mg

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