Bangers and Mash with Stout Gravy

Craving some comfort food? Try this hearty menu featuring juicy sausages, creamy mashed potatoes, and a rich stout-infused onion gravy! Pair it with green peas and a pint for the perfect cozy meal.

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Bangers and Mash with Stout Gravy
Serves 4 - 6

Ingredients for the Bangers (Sausages):

6-8 high-quality pork sausages
8 ounces stout beer(for boiling the sausages)
1 tablespoon olive oil1 tablespoon butter

Ingredients for the Mash (Mashed Potatoes):

2 lbs (about 4-5) large gold potatoes, peeled and cubed
Salt and black pepper, to taste
1/2 cup butter
1/2 cup half-and-half

Ingredients for the Stout Gravy:

2 tablespoons butter
1 large onion, thinly sliced pole-to-pole
2 cloves garlic, minced
2 tablespoon all-purpose flour
1/4 cup stout beer (like Guinness or a rich dark ale)
1-1/2 cups beef broth
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon tomato paste
Salt and black pepper, to taste

Directions:

1. Prep the potatoes. Scrub well, then cut into large cubes, and place in a large stock pot covered in cold water. Bring to a boil, and cook for 15-20 minutes, or until fork-tender.

2. Meanwhile, prepare the stout gravy. In a large skillet or braiser, sauté the onions in butter until lightly caramelized. Add the garlic and cook for another 2 minutes.

3. Stir the flour into the onions, and cook for 1-2 minutes until the flour starts to brown a little. Add the stout beer and scrape up any browned bits from the pan. Simmer until the beer reduces by about half. Add the beef broth, Worcestershire sauce, Dijon mustard, tomato paste, and some salt and pepper. Simmer the gravy for 5-7 minutes or until it thickens.

4. While the gravy simmers, prepare the sausages. Pour 8 ounces of stout beer in a saucepan, and place in the sausages. Add water until the sausages are covered and bring to a boil. Boil the sausages until thoroughly cooked.

5. Transfer the boiled sausages to a pan and brown in 1 tablespoon each of olive oil and butter. Brown the sausages on all sides and cook until they reach 165F. If the sausages start to smoke, add a little water and move them around while finishing cooking.

6. Drain the cooked potatoes, and mash. Season with salt and pepper. Add the butter and mash well. Then, add the half-and-half. Continue mashing until any lumps are gone, and your preferred consistency is reached. Taste, and adjust with salt and pepper.

7. Serve a scoop of mashed potatoes with the sausages and gravy on top. Serve with a side of peas, if desired.