Banger's & Mash with Guinness Gravy

• Meat

  • 1 British style bangars or your choice of sausage, links.

• Produce

  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 3 Yukon gold potatoes (about 1.25 lbs

• Canned Goods

  • 3/4 cup Beef stock

• Condiments

  • 1/2 tsp Coleman's mustard
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 2 1/3 tbsp Ap flour
  • 1/4 tsp Pepper
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1 Olive or canola oil

• Dairy

  • 4 tbsp Butter
  • 2 tbsp Half & half
  • 1/4 cup Milk

• Beer, Wine & Liquor

  • 1/2 cup Guinness

Found on reneenicoleskitchen.com

Description

Ingredients

• 3 yukon gold potatoes (about 1.25 lbs)
• 1/4 cup milk
• 2 TBSP half & half
• 2 TBSP butter
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 TBSP butter
• 2 TBSP + 1 tsp AP flour
• 3/4 cup beef stock
• 1/2 cup Guinness
• 1 TBSP worcestershire sauce
• 1/2 tsp Colemans mustard
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• British style bangars or your choice of sausage links.
• olive or canola oil for sauteeing

Directions

• 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 dont first cover and place over a low heat to keep warm.
• 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 Colemans 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.
• 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.
• Divide the potatoes into two serving bowls or plates.
• Place a banger or two on top of the potatoes and cover with gravy.
• Optional: Serve with extra Colemans mustard on the side.