HP Brown Sauce is a beloved condiment in British cuisine, instantly recognizable for its deep, tangy, and slightly spicy flavor. Its origins date back to 1895 when Frederick Gibson Garton, a grocer from Nottingham, registered the name and recipe. The “HP” in HP Brown Sauce stands for “Houses of Parliament,” reportedly because Garton learned that his sauce was being served in the UK Parliament’s eateries. Over the decades, it has become a staple in British households, often enjoyed with a full English breakfast, bacon sandwiches, and alongside hearty, savory meats like sausages.
Our recipe for “British Bangers with HP Brown Sauce Gravy” pays homage to this classic sauce by incorporating it into a rich, flavorful gravy that coats the sausages beautifully. Bangers and mash—a dish consisting of sausages served with mashed potatoes and gravy—is one of the most comforting and iconic British meals. While traditionally the gravy is made with onions and a simple stock reduction, adding HP Brown Sauce enhances the depth of flavor, giving it a distinctive tangy richness that balances the savory notes of the sausages.
The choice of sausages is crucial to achieving an authentic taste. Cumberland and Lincolnshire sausages are among the most traditional British varieties. Cumberland sausages are coiled and known for their slightly peppery and herby seasoning, while Lincolnshire sausages are coarsely ground with a distinct sage-forward flavor. Either variety works well in this recipe, ensuring a juicy and flavorful bite with every mouthful.
The preparation method follows a classic approach: sausages are browned to develop a deep, caramelized exterior before being set aside, allowing the onions to cook in the same pan. Cooking the onions until golden and soft creates a natural sweetness that complements the rich beef stock. The addition of Worcestershire sauce further intensifies the umami depth of the gravy. HP Brown Sauce, with its tangy tomato, tamarind, and malt vinegar notes, ties all these flavors together, creating a sauce that perfectly coats the sausages.
A cornstarch slurry is used to thicken the gravy to a glossy and velvety consistency, ensuring that every bite is rich and satisfying. The final touch is seasoning with black pepper and salt before returning the sausages to the pan so that they absorb some of the sauce’s flavor. The dish can be served alongside creamy mashed potatoes or buttered crusty bread to soak up every last drop of the delicious gravy.
HP Brown Sauce is a foundational part of British food culture, and this recipe showcases its versatility beyond its usual role as a breakfast condiment. By incorporating it into this comforting dish, we celebrate both its history and its enduring appeal in British cuisine. Whether you’re a long-time fan of HP Brown Sauce or trying it for the first time, this recipe brings its bold flavors front and center, making for a truly satisfying meal that will transport your taste buds straight to the heart of Britain.
British Bangers with HP Brown Sauce Gravy
Ingredients
- 8 large pork sausages preferably Cumberland or Lincolnshire
- 2 tablespoons olive oil extra virgin
- 1 cup onions thinly sliced
- 1 cup beef stock low-sodium
- 4 tablespoons HP Brown Sauce or more to taste
- 2 teaspoons Worcestershire sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Heat the olive oil in a large frying pan over medium heat. Add the sausages and cook, turning often, until browned and cooked through, about 10-12 minutes. Remove from pan and set aside.
- In the same pan, add the sliced onions and fry until golden and soft, approximately 6-8 minutes.
- Pour in the beef stock and bring to a simmer. Stir in the HP Brown Sauce and Worcestershire sauce, blending well.
- Thicken the sauce by stirring in the cornstarch slurry. Simmer for another 2-3 minutes until the sauce thickens to a rich, glossy consistency.
- Season with salt and black pepper to taste. Return the sausages to the pan, coating them thoroughly in the sauce. Cook for an additional 2 minutes to heat through.