Bangers Mash Guinness Gravy (Print Version)
# Ingredients:
→ Bangers
01 -
5 uncooked bratwursts or Irish sausages
02 -
1 tbsp olive oil
→ Guinness Onion Gravy
03 -
2 tbsp butter
04 -
1 large or medium onion, thinly sliced
05 -
3 tbsp all-purpose flour
06 -
1/2 cup Guinness beer
07 -
1 1/2 cups beef stock
08 -
Season to your liking with salt and pepper
→ Mash
09 -
2 1/2 lbs Yukon gold potatoes, chopped into chunks
10 -
2 tsp kosher salt (or 1 tsp regular salt)
11 -
1/4 cup melted butter
12 -
3/4 cup whole milk, adjust if needed
13 -
Add salt and pepper to taste
# Instructions:
01 -
Warm a skillet over medium heat and add the olive oil. Place your sausages in the pan and cook them until the outsides are golden and the insides are almost done. Take them out and set them aside.
02 -
Using the same pan, melt the butter over medium heat. Toss in the sliced onions, sprinkle with salt and pepper, and cook until they soften and turn a little golden—this should take about 10 minutes. Stir in the flour and cook for 1 to 2 minutes. Pour in the Guinness to scrape up the browned bits in the pan, then add the beef broth. Mix everything well, put the sausages back in, and simmer on low heat for 10-15 minutes.
03 -
Chop the potatoes into small pieces and boil them in a pot of salted water until they're tender. Drain the water and return the potatoes to the pot. Mash them well and mix in the warm milk with the melted butter. Add more milk if you need a creamier texture, and season with salt and pepper to finish.
04 -
Scoop the mashed potatoes onto a plate. Lay a sausage over the mash and spoon the onion gravy over the top. For a little extra, sprinkle with chopped parsley or green onions.
# Notes:
01 -
For a milder taste, sub some or all of the Guinness with beef broth.
02 -
Cook the onions slower and longer for richer flavor.
03 -
Worcestershire sauce makes the gravy even more flavorful.
04 -
Want convenience? Use pre-cooked sausages instead.