As autumn brings colder, darker nights, many people turn to comfort food, and sausages and mash remain a true British classic. According to Vita Molyneux, Travel Reporter for the Daily Express, the element that elevates this simple dinner from good to delicious is the gravy. While many favour Bisto—including her partner—she insists this homemade version is "above and beyond."
Why This Gravy Wins Over Bisto
Molyneux made the gravy following a recipe from RecipeTinEats, and even her Bisto-loving boyfriend was converted. She notes it requires slightly more effort but is "well worth every second." The recipe has drawn praise from others, with one commenter saying: "It’s hard to explain just how deliciously moreish this gravy is – it’s not just a condiment but equal to whatever you’re smothering it over – I could honestly eat it by the spoonful." Another added: "This recipe is the easiest, most flavorful gravy that I’ve had in such a long time."
Ingredients and Method
To make the gravy, you will need one chicken stock cube, one beef stock cube, two and a quarter cups of boiling water, four tablespoons of butter, four tablespoons of flour, half a teaspoon of garlic powder, half a teaspoon of onion powder, and salt and pepper to taste.
Start by putting the stock cubes into a jug with the boiling water and mixing. In a small saucepan, melt the butter and add the flour, whisking for a few minutes as the flour cooks. Add half the stock to the mixture with the garlic and onion powder, then whisk. Add the other half and continue whisking constantly until thickened. Season with salt and pepper and serve.
This gravy is described as the perfect side for sausage and mash, offering a richer and smoother alternative to instant granules.
