Bangers and Mash With Milk Stout Gravy {Sausage and Mashed Potatoes}

Bangers/Sausages

Carefully add in sausages and stout (or broth). Bring to a simmer, turn down heat, simmering- cover with a lid and prop a wooden spoon to vent just slightly, allowing steam to escape. Be careful your wooden spoon is not over a flame and be careful when you grab it, it might be hot. Cook covered for about 5 minutes.

Turn the bangers and continue cooking covered, for another 5 minutes. After they've cooked 10 minutes and are nicely browned, remove the lid and allow the liquid to reduce slightly, thickening and coating the sausages.

When the liquid is almost gone, lower the heat to low, with lid on continue cooking, rotating sausages occasionally, until evenly browned and cooked through, around 10 additional minutes.

Stout Onion Gravy

While your sausages are cooking, in a medium saucepan, heat your butter over medium heat. Add sliced onions and cook, stirring occasionally until they are slightly browned, soft and fragrant, about 10-15 minutes.

Sprinkle browned onions with all-purpose flour (substitute AP Gluten free flour), stirring and cooking for 2-3 minutes until brown bits collect on bottom of pan.

Increase heat to medium or medium-high and pour in stout (broth if GF or other beer), scrapping pan to deglaze. Add in beef broth and allow to simmer until no longer foaming, about 10-15 minutes, stirring occasionally until thickened reduced slightly and glossy. Remove from heat set aside, keeping covered.

Garlic Mashed Potatoes

Peel and cut the potatoes into similar sized pieces and place in a large pot filled with cold water, potatoes should be covered in water, but only by a bit. Slice onion and smash garlic and toss in with the potatoes. Add bay leaf and salt, stir to combine.Bring to boil and cook for about 30-35 minutes until they are just about falling apart.

Optional | While potatoes are boiling, prep garlic. Preheat oven to 375° F and cut off tips of garlic bulb revealing the garlic cloves. Drizzle a little olive oil and sprinkle a little sea salt over the top. Seal in a foil pocket and bake for 30-40 minutes until soft and caramel colored.

Drain potatoes in colander, discard bay leaf. Return potatoes, onions and garlic to dry pot (same one you cooked them in).

Mash the potatoes, onions and garlic in pot over low heat. Allowing the steam to escape before adding any other ingredients. The steam won’t completely go away but it will diminish. Turn off stove and add 1 ½ sticks of butter, cream cheese and about ½ a cup of half-and-half.

Mash, mash it all up! Add your seasoned salt and black pepper, stir well. Squeeze out your roasted garlic cloves and mash into the potatoes, watch you don’t get skins in there. Stir and serve, piping hot! Potatoes may be made ahead of time and cooled, bring to heat in microwave or add a little milk or water to a pot and reheat over low heat, stirring often until hot.

To plate, serve up some mashed potatoes, place a 1-2 Bangers (sausages) over the top of the potatoes and smother the entire thing in the rich onion stout gravy serve with a couple of the items from below.

Steamed or roasted broccoli

Irish Soda Bread traditional, or a slightly sweeter version both eaten on St. Patty's day, delicious with Irish Stew or this Instant Pot Corned Beef and Cabbage.

Heat a heavy skillet over medium to medium-high heat, pour in oil.