...M@x... 94 Report post Posted March 17, 2018 One week and counting folks, and then it’ll be time to break out the beer and bangers! St. Patrick’s Day wouldn’t be complete without Bangers & Mash with Guinness Onion Gravy. It’s a tradition. Ingredients: 6 large banger sausages 2 Tbsp. olive oil Guinness Onion Gravy: 2 Tbsp. butter 1 Tbsp. olive oil 2 medium yellow onions thinly sliced 2 Tbsp. all-purpose flour 2 cups Blonde Guinness Beer 1 Tbsp. Dijon Mustard 1 Tbsp. Worcestershire sauce 2 tsp. granulated sugar 1/2 tsp. kosher salt 1/4 tsp. freshly ground black pepper Mashed Potatoes: 2 lb. russet potatoes 4 Tbs. 1/2 stick butter 1/2 cup whole milk 2 tsp. kosher salt 1 tsp. freshly ground black pepper Instructions: Guinness Onion Gravy: Melt the butter in a large skillet over medium-high heat. Add the olive oil and the onions and saute, stirring often, until caramelized, about 30 minutes. Add the flour and cook until golden brown, 2-3 minutes. Add the Guinness, Dijon, worcestershire, sugar, salt and pepper. Reduce heat to low and simmer until thickened, about 8-10 minutes. Bangers: Heat oil in a large cast-iron skillet over medium heat. Add bangers and cook until evenly browned on both sides and cooked through, about 12-15 minutes. Mashed potatoes: Peel potatoes and cut into large chunks. Place in a saucepan with water to cover, salt the water and bring to a boil over medium heat. Cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain and mash with a potato masher. Add the butter and milk and continue to mash until smooth. Season with salt and pepper. To assemble: Place mashed potatoes on plate, top with a sausage and gravy. Prep Time: 30 mins Cook Time: 1 hr Total Time: 1 hr 30 mins Servings: 4 1 Share this post Link to post Share on other sites