Fun fact: Bangers got their name during World War I when their high water content often made them explode when they were cooked. Don’t worry, nowadays they won’t really blow up.
For the pork sausage, swing by the butcher or the meat counter at the grocery store and see what they have available. Bratwurst makes a great banger – just check the ingredients to be sure that they fit your diet type. Typically you can find them AIP and Whole30 compliant.
For the onion gravy, make sure you stir the onions often and keep the heat on medium high. You want to soften and brown the onions without crisping or scorching them.
Traditionally this is served with Mashed Potatoes, but you can give this dish an AIP spin by spooning the sausages and gravy over this Root Veggie Mash .
Pork Bangers with Gravy (DF & GF)
- 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
- Peel and slice onion.
- Use a large pan and brown the sausages on all sides using medium high heat for about 10 minutes; set aside and cover.
- 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.
- Pour in the broth and stir until incorporated.
- 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.
- Serve sausages topped with gravy.