Dinner

Bangers and Mash With Guinness Gravy Recipe.

  • Serving Size:2
  • Total Time:1
  • Difficulty:In-Home Cook

INGREDIENTS.

MASHED POTATOES

  • 3Yukon Gold Potatoes
  • 1/4 cupMilk
  • 2 Tbsp.Half & Half
  • 2 Tbsp.Butter
  • 1/4 Tsp.Salt & Pepper

GUINNESS GRAVY

  • 2 Tbsp.Butter
  • 2 Tbsp. + 1 Tsp.AP flour
  • 3/4 cupBeef Stock
  • 1/2 cupGuinness
  • 1 Tbsp.Worcestershire Sauce
  • 1/2 Tsp.Yellow Mustard
  • 1/2 Tsp.Salt
  • 1/4 Tsp.Garlic Powder
  • 1/4 Tsp.Onion Powder

SAUSAGES

  • Uncle Charley’s Pork Sausage
  • Olive Oil

INSTRUCTIONS.

THE POTATOES

  • Chop the potatoes into 1″ cubes and place into a medium sized pot. Add cold water to cover potatoes by 2″. Cover with lid and set the pot to boil over high heat. (About 8 minutes.)
  • Once the pot boils, remove the lid, lower the temperature to medium and continue to boil until the potatoes are fall apart with a fork tender. (About 12 minutes.)
  • When potatoes are fall apart tender, add milk, half & half, butter, salt and pepper.
  • Mash potatoes to desired consistency and stir to incorporate seasoning.
  • If don’t first cover and place over a low heat to keep warm.

THE GRAVY

  • Start the gravy once the potatoes are on the burner. Make a roux by melting 2 TBSP of butter over medium heat then whisking in 2 TBSP plus 1 tsp of flour. Allow it to cook for about 2 – 3 minutes, whisking constantly.
  • Slowly add 1/2 cup of Guinness and 3/4 cup of beef stock, continuing to whisk. Add 1/2 tsp of yellow mustard, 1 TBSP Worcestershire, 1/2 tsp salt, 1/4 tsp garlic powder and 1/4 tsp onion powder.
  • Allow gravy to come to a boil, continuing to whisk constantly. Once the gravy thickens, drop the heat to low, cover and keep warm.

THE SAUSAGES

  • Start the sausages when the potatoes have 5 minutes left.
  • Heat a medium sized skillet over medium heat. Add in 1 TBSP of oil. Heat the oil, then add the sausages. Brown them for 2 minutes per side, for a total of 8 minutes.
TO ASSEMBLE
  • Divide the potatoes into two serving bowls or plates.
  • Place a banger or two on top of the potatoes and cover with gravy.
Garnish with extra yellow mustard and enjoy!