Bangers & Mash

Bangers

1. Heat a heavy skillet over medium to medium-high heat, pour in oil. Carefully add in sausages and stout (or beef broth) and prop a wooden spoon to vent just slightly, allowing steam to escape. Be careful your wooden spoon is not over a flame and be careful when you grab it, it might be hot. Cook covered for about 5 minutes.
2. Turn the sausages and continue cooking covered, for another 5 minutes. After they've cooked 10 minutes and are nicely browned, remove the lid and allow the liquid to reduce slightly, thickening and coating the sausages.
3. When the liquid is almost gone, lower the heat to low, with lid on continue cooking, rotating sausages occasionally, until evenly browned and cooked through, around 10 additional minutes. If time, start on the mashed potatoes.

Onion Gravy

1. While your sausages are cooking, in a medium saucepan, heat your butter over medium heat. Add sliced onions and cook, stirring occasionally until they are slightly browned, soft and fragrant, about 10-15 minutes.
2. Sprinkle browned onions with all-purpose flour (substitute with Gluten Free AP Flour), stirring and cooking for 2-3 minutes until brown bits collect on bottom of pan.
3. Increase heat to medium or medium-high and pour in stout (or broth or other beer), scrapping pan to deglaze. Stir in beef broth and allow to simmer until no longer foaming, about 10-15 minutes, stirring occasionally until thickened reduced slightly and glossy. Remove from heat set aside, keeping covered.

Garlic Mashed Potatoes

1. Dice the potatoes into 1-inch pieces. If you want super smooth mashed potatoes, peel them first. Place the potatoes in a large pot and add enough salted water to cover them by about 2 inches. Bring the water to a boil, then reduce the heat to a low simmer. Let them cook until they are tender, about 15-20 minutes. You’ll know they’re ready when you can easily pierce them with a fork. Once they’re done, drain the water and set the potatoes aside. Meanwhile, peel and mince or grate 2 cloves of garlic.
2. In the same pot used for the potatoes, melt butter over medium heat. Add the garlic and cook, stirring, until fragrant, about 30-60 seconds. Reduce the heat to low and return the drained potatoes to the pot. Mash until smooth, but be careful not to over-mash, or they will become gluey and gummy. Stir in the sour cream and milk, then season with plenty of salt and pepper. Remove from heat and cover to keep warm.
3. Just before serving, place the remaining butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Reheat the pot of potatoes over medium heat until warmed through, then stir in the melted butter. If needed, add small splashes of the remaining milk until the potatoes reach a creamy consistency. Serve immediately.
4. To plate, serve up mashed potatoes, place a 1-2 Bangers (sausages) over the top of the potatoes and smother the entire thing in the rich onion stout gravy serve with a couple of the items from below.