Bangers and mash with Guinness onion gravy, also referred to as sausage and mash. Bangers and mash with gravy is a traditional Irish pub staple and Great Britain comfort food also makes for the perfect week night dinner. Succulent savory sausage on top of buttery creamy mashed potatoes topped with rich onion gravy.
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In a sauté pan add the stout beer and sausage. Cover the pan and turn the heat to medium heat. Cook for five minutes then flip the sausages over.
Cook for an additional five minutes. Uncover the pan and allow the liquid to reduce until there is a little liquid left and the brats have browned.
How to Make Stout Onion Gravy
While the sausage is cooking start making the stout gravy. In another pot melt the butter and add the onions. Sauté the onions for about five minutes then add your garlic. Cook until the onions have browned.
Stir in the flour to create a roux and cook the roux until it's golden brown about 2 to 3 minutes. Keep an eye on the flour so it doesn't burn.
Slowly stir in the stout than the beef broth. Bring it up to a boil. Once it has boil reduce the heat to low and allow it to simmer until it has reached the thickness you desire.
How to Make Mash
While the gravy is cooking peel and slice the potatoes. Rinse your potato and cold water a few times until the water becomes clear to remove some of the starch. Place the potatoes in a saucepan and cover them with cold water.
Bring the potatoes up to boil and cook until you can pierce them easily with a fork. Drain the potatoes and add to your butter and the buttermilk.
Use your potato masher or mixer to mashed potatoes until they're nice and fluffy. Season with salt and pepper to taste.
Assembling Bangers and Mash
On a plate put a heaping pile of mashed potatoes.
On top of the mashed potatoes place a cooked sausage.
Pour the onion gravy on top of the mashed potatoes and sausage.