Bangers & Mash with Stout Onion Gravy

• Meat

  • 1 lb Sausage

• Produce

  • 1 Onion, medium sized thin
  • 3 Russet potatoes

• Canned Goods

  • 1 cup Beef broth

• Baking & Spices

  • 2 tbsp Flour
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Buttermilk

• Beer, Wine & Liquor

  • 3 oz Stout
  • 1 cup Stout

Found on selfproclaimedfoodie.com

Description

Ingredients

• 1 pound sausage (I used bratwurst)
• 1 tablespoon olive oil
• 3 ounces stout
• 3-4 russet potatoes, peeled and sliced
• 2 tablespoons butter
• 1/2 cup buttermilk
• 2 tablespoons butter
• 1 medium sized onion, sliced thin
• 2 tablespoons flour
• 1 cup stout (I used Guinness)
• 1 cup beef broth
• salt & pepper to taste

Directions

• Heat oil in a skillet over medium high heat. Add sausages and stout. Cover with lid and crack just to allow enough steam to escape. Cook covered for about 10 minutes, turning half way through. After theyve 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.
• In a separate pot, heat butter over medium high heat. Add sliced onions and cook until slightly brown and fragrant, 5-10 minutes. Sprinkle with flour and allow to cook 2-3 minutes. Add stout and scrape bottom of pan to deglaze. Add beef broth and allow to simmer until no longer foamy, 10-15 minutes.
• In large pot cover potatoes with water and bring to a boil. Cook until soft. Drain and add butter and buttermilk. Mash to your preferred consistency.
• To serve, top potatoes with sausage(s) and top with as much gravy as your heart desires.