Irish Bangers Mash Onion Gravy (Print Version)
# Ingredients:
→ Bangers
01 -
1 tablespoon olive oil
02 -
5 bratwurst sausages, uncooked or Irish sausage
→ Guinness Onion Gravy
03 -
2 tablespoon butter
04 -
1 medium or large onion, sliced
05 -
3 tablespoon flour
06 -
½ cup Guinness stout beer
07 -
1.5 cups beef broth
08 -
Salt and pepper, to taste
→ Mash
09 -
2.5 lbs gold potatoes, diced into 1-inch pieces
10 -
2 teaspoon kosher salt (or 1 teaspoon table salt)
11 -
¼ cup butter, melted
12 -
¾ cup whole milk, more or less as needed
13 -
Salt and pepper, to taste
# Instructions:
01 -
Heat a pan with olive oil over medium heat. Cook the sausages until browned on the outside and mostly cooked through the inside. Remove and set aside.
02 -
Melt 2 tablespoon butter in the same pan used for the sausages. Add sliced onions, season with salt and pepper, and cook over medium heat until softened and slightly caramelized, about 10 minutes. Sprinkle flour over the onions and cook for an additional 1 to 2 minutes. Deglaze the pan with ½ cup Guinness stout beer and then pour in the beef broth. Stir to combine. Return the sausages to the gravy and cook for 10 to 15 minutes over medium-low heat.
03 -
Peel and dice potatoes into 1-inch pieces. Boil in salted water until tender when pierced with a fork. Drain and return to the pan. Mash the potatoes, then mix in the melted butter and warmed whole milk. Adjust consistency by adding more milk if needed. Season with salt and pepper to taste.
04 -
Place a generous scoop of mashed potatoes on a plate. Add a bratwurst on top of the mash and cover with the Guinness onion gravy. Garnish with fresh parsley or green onions, if desired.
# Notes:
01 -
Reduce or replace Guinness with beef broth for a milder flavor.
02 -
Caramelize onions for enhanced flavor.
03 -
Worcestershire sauce can be added to the gravy for extra depth.
04 -
Pre-cooked sausages can be used for convenience.