Ingredients
bangers:
- 1 pound sausage
- 1 tablespoon olive oil
- 3 ounces stout beer
mashed potatoes:
- 3-4 russet potatoes peeled and sliced
- 2 tablespoons butter
- 1/2 cup buttermilk
stout onion gravy:
- 2 tablespoons butter
- 1 medium sized onion sliced thin
- 2 tablespoons flour
- 1 cup stout beer I used Guinness
- 1 cup beef broth
- salt & pepper to taste
sausages:
- Heat 1 tablespoon olive oil in a skillet over medium high heat. Add 1 pound sausage and 3 ounces stout beer. Cover with lid and crack just to allow enough steam to escape. Cook covered for about 10 minutes, turning half way through.
- After they've cooked for 10 minutes, remove lid and allow the liquid to reduce a bit and coat the sausages. When the liquid is almost gone, lower heat to medium low and continue cooking with the lid on, rotating occasionally, until evenly browned and cooked through, about another 10 minutes.
gravy:
- In a separate pot, heat 2 tablespoons butter over medium high heat. Add sliced 1 medium sized onion and cook until slightly brown and fragrant, 5-10 minutes. Sprinkle with 2 tablespoons flour and allow to cook 2-3 minutes.
- Add 1 cup stout beer and scrape bottom of pan to deglaze. Add 1 cup beef broth and allow to simmer until no longer foamy, 10-15 minutes.
potatoes:
- In large pot cover 3-4 russet potatoes with water and bring to a boil. Cook until soft. Drain and add 2 tablespoons butter and 1/2 cup buttermilk. Mash to your preferred consistency.
- To serve, top potatoes with sausage(s) and top with as much gravy as your heart desires.
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