Bangers & Mash with Guinness Gravy

Bangers & Mash with Guinness Gravy

from notentirelyaverage.com
60 min

Bangers & Mash with Guinness Gravy is pub fare fit for a St. Patrick's Day celebration or whenever the comfort food notion strikes!

Ingredients

  • 1 pound pork sausages (highest quality )
  • 1 tablespoon olive oil
  • 6 ounces Guinness stout
  • 2 tablespoons unsalted butter
  • 2 large yellow onions (thinly sliced)
  • 2 tablespoons thyme leaves (fresh)
  • 2 tablespoons all-purpose flour
  • 1 cup Guinness stout
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth (may substitute chicken broth)
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon black pepper
  • 4 large russet potatoes (peeled and cut into 1 1/2-inch chunks)
  • 1 tablespoon Kosher salt
  • 1/2 cup buttermilk (warmed)
  • 3 tablespoons unsalted butter

Directions

  1. 1

    To a large cast iron skillet over medium-high heat, add the olive oil. When the oil begins to shimmer, carefully add the sausages and slowly pour on the stout. Reduce the heat slightly and cover with lid. Crack the lid just to allow enough steam to escape. Cook the sausages and stout covered for about 10 minutes, turning halfway through.

  2. 2

    In a separate deep skillet, heat butter over medium high heat. Add the sliced yellow onions and reduce the heat to medium low. Cook until lightly golden and very fragrant, about 20 minutes. Add the fresh thyme leaves and stir for a minute until the thyme becomes aromatic.

  3. 3

    Fill a large pot with water and 1 tablespoon of Kosher salt. Add prepared potatoes and bring to a boil. Cook potatoes until they become somewhat soft.