Description
A hearty and comforting British classic, Bangers and Mash with Stout Onion Gravy features tender bratwurst sausages cooked in stout beer, served atop creamy mashed potatoes and smothered with a rich, flavorful stout-infused onion gravy. This dish combines rustic flavors with simple ingredients for a satisfying meal perfect for any occasion.
Ingredients
Scale
Sausages
- 1 pound uncooked bratwurst sausages
- 1 tablespoon olive oil
- 3 ounces stout beer (Guinness recommended)
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 (Guinness recommended)
- 1 cup beef broth
- Salt and pepper to taste
Instructions
- Cook the sausages: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the bratwurst sausages and 3 ounces of stout beer. Cover with a lid cracked open slightly to allow steam to escape. Cook covered for about 10 minutes, turning the sausages halfway through to ensure even cooking.
- Brown the sausages: Remove the lid and let the liquid reduce until it nearly evaporates and coats the sausages. Lower the heat to medium-low, keep the lid on, and continue to cook, turning occasionally until the sausages are evenly browned and cooked through, about another 10 minutes.
- Prepare the stout onion gravy: In a separate pot, melt 2 tablespoons of butter over medium-high heat. Add the thinly sliced onion and cook for 5-10 minutes until the onion is slightly browned and fragrant. Sprinkle the 2 tablespoons of flour over the onions and stir, cooking for 2-3 minutes to remove the raw flour taste.
- Deglaze and simmer the gravy: Pour in 1 cup of stout beer while scraping the bottom of the pot to deglaze. Add 1 cup of beef broth and bring the mixture to a simmer. Let it reduce and simmer gently for 10-15 minutes, until the gravy thickens and is no longer foamy. Season with salt and pepper to taste.
- Make the mashed potatoes: Place the peeled and sliced potatoes in a large pot, cover with water, and bring to a boil. Cook until the potatoes are tender and easily pierced with a fork. Drain the potatoes and return them to the pot. Add 2 tablespoons of butter and 1/2 cup of buttermilk, then mash until smooth and creamy to your preferred consistency.
- Assemble the dish: Plate the mashed potatoes, top with the browned sausages, and generously ladle the stout onion gravy over the top. Serve immediately for the best flavor.
Notes
- Pre-cooked sausages can be used; just make sure they are heated through thoroughly.
- Any type of beer can be used, but stout beer provides a richer flavor; a wheat ale offers a lighter alternative.
- For deeper flavor, avoid stirring the onions too often while cooking to allow them to brown properly.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg
