Bangers and Mash with Guinness Onion Gravy


    6 large banger sausages
    2 Tbsp. olive oil
    Guinness Onion Gravy:
    2 Tbsp. butter
    1 Tbsp. olive oil
    2 medium yellow onions thinly sliced
    2 Tbsp. all-purpose flour
    2 cups Blonde Guinness Beer
    1 Tbsp. Dijon Mustard
    1 Tbsp. Worcestershire sauce
    2 tsp. granulated sugar
    1/2 tsp. kosher salt
    1/4 tsp. freshly ground black pepper
    Mashed Potatoes:
    2 lb. russet potatoes
    4 Tbs. 1/2 stick butter
    1/2 cup whole milk
    2 tsp. kosher salt
    1 tsp. freshly ground black pepper


  • Guinness Onion Gravy: soften the butter in an exceedingly giant pan over medium-high heat. Add the oil and also the onions and saute, stirring typically, till caramelized, regarding half-hour.
  • Add the flour and cook till golden brown, 2-3 minutes.
  • Add the Guinness, Dijon, condiment, sugar, salt and pepper. scale back heat to low and simmer till thickened, regarding 8-10 minutes.
  • Bangers: Heat oil in an exceedingly giant iron pan over medium heat. Add bangers and cook till equally bronzed on either side and roast through, regarding 12-15 minutes.
  • Mashed potatoes: Peel potatoes and turn over giant chunks. Place in an exceedingly cooking pan with water to hide, salt the water and convey to a boil medium heat. Cook till the potatoes ar tender once cut with a fork, regarding quarter-hour. Drain and mash with a potato masher. Add the butter and milk and still mash till swish. Season with salt and pepper.
  • To assemble: Place mashed potatoes on plate, high with a sausage and gravy.


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