Bangers and Mash with Stout Gravy
Craving some comfort food? This hearty meal features juicy pork sausages, creamy mashed potatoes, and a rich stout-infused onion gravy. Paired with green peas and a pint, it’s the perfect cozy meal for any night of the week.
Ingredients for the Bangers (Sausages)
- 6–8 high-quality pork sausages
- 8 ounces stout beer (for boiling the sausages)
- 1 tablespoon olive oil
- 1 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 tablespoons all-purpose flour
- 1/4 cup stout beer (such as Guinness or another 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
- Prep the potatoes by scrubbing them well, cutting them into large cubes, and placing them in a large stockpot covered with cold water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
- 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 an additional 2 minutes.
- Stir the flour into the onions and cook for 1–2 minutes until lightly browned. 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, salt, and pepper. Simmer for 5–7 minutes, or until the gravy thickens.
- While the gravy simmers, prepare the sausages. Pour 8 ounces of stout beer into a saucepan and add the sausages. Add enough water to cover the sausages and bring to a boil. Cook until the sausages are fully cooked through.
- Transfer the boiled sausages to a skillet and brown them in the olive oil and butter. Cook on all sides until they reach an internal temperature of 165°F. If the sausages begin to smoke, add a little water and continue cooking while moving them around the pan.
- Drain the cooked potatoes and mash them. Season with salt and pepper. Add the butter and mash thoroughly, then add the half-and-half. Continue mashing until smooth and your preferred consistency is reached. Taste and adjust seasoning as needed.
- Serve a scoop of mashed potatoes topped with the sausages and stout gravy. Add a side of peas if desired.