Sausage, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy
Common food
A hearty, savory comfort dish of sliced sausage and tender potatoes simmered with mixed vegetables like peas and corn, all coated in a rich, brown gravy. The texture is a satisfying mix of soft, starchy potatoes, firm sausage pieces, and the occasional pop of vegetable, with a smooth, umami-forward sauce. Nutritionally, it's a balanced, energy-dense meal with a moderate fat content and a good protein-to-carb ratio, making it a filling staple.
Calorie split: 12% protein · 39% carbs · 49% fat
↓ Full nutrition💚 Why it's loved
People adore this dish for its deep, savory flavor and the comforting, home-cooked warmth it provides, especially on cold days. It's a nostalgic, versatile meal that can be easily adapted with different sausages, vegetables, or gravy styles to suit personal tastes.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium and saturated fat, especially with processed sausages and pre-made gravy, which may concern those with heart health or blood pressure issues. To counteract this, choose low-sodium sausage, use homemade gravy with reduced salt, and pair the meal with a fresh, leafy green salad to boost fiber and balance the meal.
Key benefits
- Provides a balanced mix of protein, carbs, and fats for sustained energy.
- Contains dietary fiber from potatoes and vegetables, aiding digestion.
- Offers a good source of B vitamins from the sausage and potatoes.
- The gravy and fat content enhance the absorption of fat-soluble vitamins.
- A versatile, one-pot meal that is easy to prepare and store.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'bangers' for sausages originated in the UK during World War I, when meat shortages led to sausages being filled with water and other fillers, causing them to 'bang' or pop when cooked.
Full nutrition (USDA data · scales with serving)
| Water | 74.9 g |
| Energy | 128 kcal |
| Protein | 3.8 g |
| Total lipid (fat) | 7.1 g |
| Carbohydrate, by difference | 12.8 g |
| Fiber, total dietary | 1.3 g |
| Total Sugars | 1.1 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 0.43 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 53.0 mg |
| Potassium, K | 237 mg |
| Sodium, Na | 352 mg |
| Zinc, Zn | 0.55 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 3.1 ug |
| Vitamin C, total ascorbic acid | 4.0 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.06 mg |
| Niacin | 1.6 mg |
| Vitamin B-6 | 0.17 mg |
| Folate, total | 10.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 10.0 ug |
| Choline, total | 18.3 mg |
| Vitamin B-12 | 0.13 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 7.0 ug |
| Retinol | 4.0 ug |
| Carotene, beta | 25.0 ug |
| Carotene, alpha | 6.0 ug |
| Cryptoxanthin, beta | 11.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 110 ug |
| Vitamin E (alpha-tocopherol) | 0.67 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 7.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.05 g |
| SFA 16:0 | 1.1 g |
| SFA 18:0 | 0.48 g |
| Fatty acids, total monounsaturated | 3.0 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 2.8 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.9 g |
| PUFA 18:2 | 1.6 g |
| PUFA 18:3 | 0.15 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 13.0 mg |
Amino acid profile (per 100g)
Estimated from Sausage, smoked link sausage, pork and beef (nonfat dry milk added) — USDA does not publish this profile for Sausage.
| Tryptophan | 0.14 g |
| Threonine | 0.55 g |
| Isoleucine | 0.60 g |
| Leucine | 1.0 g |
| Lysine | 1.0 g |
| Methionine | 0.34 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.52 g |
| Tyrosine | 0.45 g |
| Valine | 0.66 g |
| Arginine | 0.81 g |
| Histidine | 0.41 g |
| Alanine | 0.83 g |
| Aspartic acid | 1.2 g |
| Glutamic acid | 2.1 g |
| Glycine | 0.89 g |
| Proline | 0.81 g |
| Serine | 0.57 g |
FAQ
Is this dish suitable for a low-carb diet?
Not typically, as potatoes and gravy are high in carbohydrates. To reduce carbs, you could substitute potatoes with lower-carb vegetables like cauliflower or turnips.
Can I make this dish ahead of time?
Yes, it's excellent for meal prep. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving.
What are the best vegetables to include?
Peas, corn, green beans, and onions are classic choices that hold up well in stews and casseroles. You can also add bell peppers or zucchini for extra flavor and nutrients.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.28 kcal/g · 12% calories from protein · 1.3 g fiber · 1.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.49 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.