Description
Bangers and mash stout gravy brings pure comfort straight from British pub kitchens to your dinner table. Savory sausages nestled on creamy mashed potatoes, drenched in rich, dark beer-infused gravy that’ll make your taste buds dance with joy.
Ingredients
Scale
Main Ingredients:
- 450 g sausages
- 3 russet potatoes
- 240 ml beef broth
- 240 ml stout beer
Gravy/Seasoning Ingredients:
- 1 medium onion
- 2 tablespoons plain flour
- 2 tablespoons butter
- 1 tablespoon olive oil
Supporting/Finishing Ingredients:
- 120 ml buttermilk
- 2 tablespoons butter
- Salt
- Freshly ground black pepper
Instructions
- Heat 1 tablespoon olive oil in a large skillet at medium-high heat. Carefully place 450 g sausages into the hot pan.
- Pour 240 ml stout beer over sausages and partially cover with a lid, leaving a small steam gap. Cook for 10 minutes, flipping sausages midway.
- Remove lid and allow liquid to reduce until sausages become beautifully glazed. Your pan should look nearly dry.
- Lower heat to medium-low and continue cooking sausages, turning occasionally, until thoroughly browned and cooked through, about 10 additional minutes.
- Peel and slice 3 russet potatoes into even chunks. Place in a large pot and cover completely with cold water.
- Bring potato water to a rolling boil. Cook until potatoes become fork-tender, approximately 15 minutes.
- Drain potatoes thoroughly. Add 2 tablespoons butter and 120 ml buttermilk to the pot.
- Mash potatoes until smooth and creamy. Sprinkle salt to enhance flavor and mix well.
- Melt 2 tablespoons butter in a separate pot over medium-high heat. Add 1 medium sliced onion.
- Saute onions for 5-10 minutes until they turn golden and release a fragrant aroma.
- Dust 2 tablespoons flour over softened onions. Stir constantly for 2-3 minutes to cook flour.
- Pour 240 ml stout beer into the pot, using a spoon to deglaze and scrape up browned bits.
- Add 240 ml beef broth to the gravy. Simmer for 10-15 minutes until thickened and foam disappears.
- Season gravy with salt and freshly ground black pepper to taste.
- Plate mashed potatoes as a base. Arrange sausages on top and generously ladle stout onion gravy over everything.
Notes
- Choose a robust, flavorful stout beer to enhance the gravy’s depth and complexity.
- Avoid piercing sausages while cooking to keep them juicy and prevent losing moisture.
- Let the mashed potatoes rest for a few minutes after mashing to develop a creamier texture.
- For a lighter version, swap beef broth with chicken stock and use turkey sausages.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 3
- Calories: 606 kcal
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 110 mg