Description
Bangers and Mash with Stout Onion Gravy is a classic British comfort dish featuring juicy bratwurst sausages cooked in stout beer, served atop creamy mashed potatoes and topped with a rich, flavorful stout onion gravy. The gravy adds a deep, malty flavor that complements the savory sausages and smooth potatoes perfectly, making this meal hearty and satisfying for any occasion.
Ingredients
Scale
Bangers:
- 1 pound sausage (uncooked bratwurst recommended)
- 1 tablespoon olive oil
- 3 ounces stout beer (I used Guinness)
Mashed Potatoes:
- 3-4 russet potatoes, peeled and sliced
- 2 tablespoons butter
- 1/2 cup buttermilk
Stout Onion Gravy:
- 2 tablespoons butter
- 1 medium sized onion, sliced thin
- 2 tablespoons flour
- 1 cup stout beer (I used Guinness)
- 1 cup beef broth
- Salt & pepper to taste
Instructions
- Cook the Sausages: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1 pound bratwurst sausages and 3 ounces stout beer. Cover with a lid cracked slightly to allow steam to escape, and cook for about 10 minutes, turning halfway through to ensure even cooking.
- Brown the Sausages: After 10 minutes, remove the lid and allow the liquid to reduce until it coats the sausages. Lower heat to medium-low, cover again, and continue cooking for another 10 minutes, turning occasionally until the sausages are evenly browned and cooked through.
- Make the Onion Gravy: In a separate pot, melt 2 tablespoons butter over medium-high heat. Add the thinly sliced onion and cook for 5-10 minutes until browned and fragrant, stirring occasionally to prevent burning. Sprinkle 2 tablespoons flour over the onions and cook for 2-3 minutes to form a roux.
- Add Liquids to Gravy: Pour in 1 cup stout beer while scraping the bottom of the pan to deglaze. Stir in 1 cup beef broth, season with salt and pepper, and simmer the mixture for 10-15 minutes until the gravy thickens and any foam dissipates.
- Prepare the Mashed Potatoes: In a large pot, cover peeled and sliced 3-4 russet potatoes with water, bring to a boil, and cook until tender. Drain the potatoes and return to the pot. Add 2 tablespoons butter and 1/2 cup buttermilk, then mash until smooth and creamy to your preferred consistency.
- Assemble and Serve: Plate the mashed potatoes, top with the browned sausages, and generously spoon the stout onion gravy over the top. Serve hot and enjoy!
Notes
- Sometimes it’s easier to find pre-cooked sausages; these can be used as well, just ensure they are heated through properly.
- You can use any kind of beer for the gravy; stout offers a deep flavor but a wheat ale or similar can also work well.
- Allow the onions to brown undisturbed for better flavor development; less frequent stirring helps achieve this.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 670 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg
