Name: Bangers and Mash Stout Gravy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: British
Ingredients: 450 g uncooked sausages (bratwurst recommended); 1 tablespoon olive oil; 85 ml stout beer (such as Guinness); 3 to 4 russet potatoes (peeled and sliced); 2 tablespoons butter; 120 ml buttermilk; 2 tablespoons butter (for gravy); 1 medium onion (thinly sliced); 2 tablespoons plain flour; 240 ml stout beer (such as Guinness, for gravy); 240 ml beef broth; Salt (to taste); Freshly ground black pepper (to taste)

Description

Bangers and Mash Stout Gravy is a comforting British dish featuring sausages served with creamy mashed potatoes and a rich stout onion gravy.

Ingredients

Scale

450 g uncooked sausages (bratwurst recommended)
1 tablespoon olive oil
85 ml stout beer (such as Guinness)
3 to 4 russet potatoes (peeled and sliced)
2 tablespoons butter
120 ml buttermilk
2 tablespoons butter (for gravy)
1 medium onion (thinly sliced)
2 tablespoons plain flour
240 ml stout beer (such as Guinness, for gravy)
240 ml beef broth
Salt (to taste)
Freshly ground black pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large skillet over medium-high heat. Add sausages and pour in stout beer. Cover with a lid, allowing a slight gap for steam. Cook for 10 minutes, turning sausages halfway through.
Remove the lid and let the liquid reduce until nearly evaporated and the sausages are glazed. Reduce heat to medium-low, cover, and cook, turning occasionally, until sausages are evenly browned and thoroughly cooked, about 10 minutes.
Place peeled and sliced potatoes in a large pot, cover with water, and bring to a boil. Cook until potatoes are tender, then drain. Add butter and buttermilk, mashing until smooth and creamy. Season with salt to taste.
In a separate pot, melt butter over medium-high heat. Add sliced onion and sauté for 5–10 minutes until golden and fragrant. Sprinkle flour over onions and cook for 2–3 minutes, stirring frequently.
Pour in stout beer and use a spoon to deglaze the pan, scraping up any browned bits. Add beef broth and simmer for 10–15 minutes until the gravy is thickened and foam has subsided. Season with salt and black pepper.
Spoon mashed potatoes onto plates. Top with sausages and generous ladles of stout onion gravy.

Notes

For a vegetarian option, substitute the sausages with veggie sausages and use vegetable broth instead of beef broth.
Feel free to adjust the thickness of the gravy by adding more beef broth if desired.
Serve with your favorite green vegetables for a complete meal.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: British

Nutrition

Serving Size: 1 plate
Calories: 620
Sugar: 3g
Sodium: 800mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg