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Bangers and Mash Stout Gravy Recipe

Bangers and Mash Stout Gravy Recipe
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★★★★★

5.1 from 28 reviews

This classic British dish of Bangers and Mash with hearty Stout Gravy features juicy bratwurst sausages simmered and glazed in stout beer, paired with creamy mashed russet potatoes enriched with butter and buttermilk, all topped with a rich, savory stout onion gravy. A comforting and flavorful meal perfect for any cozy dinner.

Ingredients

Scale

Sausages and Cooking Liquids

  • 450 g uncooked sausages (bratwurst recommended)
  • 1 tablespoon olive oil
  • 85 ml stout beer (such as Guinness)

Mashed Potatoes

  • 3 to 4 russet potatoes (peeled and sliced)
  • 2 tablespoons butter
  • 120 ml buttermilk
  • Salt (to taste)

Stout Onion Gravy

  • 2 tablespoons butter (for gravy)
  • 1 medium onion (thinly sliced)
  • 2 tablespoons plain flour
  • 240 ml stout beer (such as Guinness, for gravy)
  • 240 ml beef broth
  • Salt (to taste)
  • Freshly ground black pepper (to taste)

Instructions

  1. Cook the sausages: Heat olive oil in a large skillet over medium-high heat. Add the sausages and pour in 85 ml of stout beer. Cover the skillet with a lid, leaving a slight gap for steam to escape. Cook for 10 minutes, turning the sausages halfway through to ensure even cooking.
  2. Glaze and brown the sausages: Remove the lid and increase heat slightly to allow the liquid to reduce until nearly evaporated and the sausages are nicely glazed. Reduce heat to medium-low, cover again, and cook the sausages, turning occasionally, until they are evenly browned and thoroughly cooked, approximately 10 more minutes.
  3. Prepare the mashed potatoes: Place peeled and sliced russet potatoes in a large pot, cover with cold water, and bring to a boil. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain the water, then add 2 tablespoons of butter and 120 ml of buttermilk. Mash the potatoes until smooth and creamy. Season with salt to taste and set aside, keeping warm.
  4. Make the stout onion gravy: In a separate pot over medium-high heat, melt 2 tablespoons of butter. Add the thinly sliced onion and sauté for 5-10 minutes until the onions turn golden and fragrant. Sprinkle 2 tablespoons of plain flour over the onions and cook for 2-3 minutes while stirring constantly to form a roux.
  5. Deglaze and simmer the gravy: Pour in 240 ml stout beer, using a spoon to scrape up any browned bits from the bottom of the pot. Add 240 ml beef broth and bring the mixture to a simmer. Cook for 10-15 minutes until the gravy thickens and the foam dissipates. Season with salt and freshly ground black pepper to taste.
  6. Assemble and serve: Spoon the creamy mashed potatoes onto plates, place the glazed sausages on top, and ladle generous amounts of the stout onion gravy over the dish. Serve immediately for best flavor and warmth.

Notes

  • Preferably use bratwurst sausages for authentic flavor and texture.
  • Use Guinness or a similarly robust stout for the richest gravy taste.
  • If you want a vegetarian version, substitute the sausages with vegetarian sausages and use vegetable broth instead of beef broth.
  • Adjust the salt and pepper seasoning in the gravy according to your taste preference.
  • Keeping the mashed potatoes warm in a low oven helps to serve everything piping hot.

Nutrition

Keywords: Bangers and Mash, Stout Gravy, British Comfort Food, Sausage Recipe, Mashed Potatoes, Guinness Gravy

Find it online: https://platedbyemma.com/bangers-and-mash-stout-gravy-recipe/