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This St. Patrick’s Day serve up a delicious Bangers & Mash with Stout Onion Gravy for an easy dinner your friends will love. Our favorite ingredient is the stout onion gravy using Guinness beer. Bam! Now it’s Irish.
- 1 pound of sausage (I prefer bratwurst)
- 1 tablespoon EVOO
- 1/2 cup stout beer
- 4 red potatoes, peeled and sliced
- 3 tablespoon unsalted butter, room temperture
- 1/2 cup milk
- 1 tablespoon sour cream
Stout Onion Gravy
- 2 tablespoon butter
- 1 large onion, sliced thin
- 2 tablespoon flour
- 1 cup stout beer (I used Guinness)
- 1 cup beef broth
- 1 tablespoon of Worcestershire sauce
- salt & pepper to taste
- Heat olive oil in a skillet over medium high heat. Add sausages and stout beer. Cover with a lid and cook for 15 minutes, turning half way though.
- After they cooked for 15 minutes, remove the lid and allow the liquid to reduce a bit to coat the sausages. When the liquid is almost gone, lower to medium low and continue cooking until evenly browned, about 10 minutes.
- In a medium pot, heat butter over medium heat
- Add sliced onions and cook until slightly brown and fragrant, about 12 minutes.
- Sprinkle with flour and allow to cook for 3 minutes.
- Add stout beer and scrape bottom of pot to deglaze.
- Add beef broth and simmer until no longer foamy, 15 minutes.
- In a large pot cover potatoes with water and bring to a boil.
- Cook until soft, about 20 minutes.
- Drain and add butter and sour cream. Start mashing the potatoes.
- Add milk to your preferred consistency.
- Feel free to use your favorite mashed potato recipe.
Serve potatoes, top with sausage(s) and top with as much gravy as you desire. (Optional: garnish with fresh chopped parsley).