March Date Night Banger and Mash with Stout Onion Gravy
Let's get into the true St. Patty's spirit and cook up this outstanding dinner Courtesy of Self Proclaimed Foodie! Welcome to my kitchen where you can help pour the Guinness to make this meal specifically Irish. I'll promise not to wear green so you can pinch my cheeks--which pair of cheeks you choose to teasingly pinch...well you can surprise me! *wink wink* Dance in the kitchen with me as we sway to The Cranberries and linger in each other's arms just a bit longer. The bangers will be popping as we whisper the lyrics of Dreams to each other! What a satisfying way to spend the evening. I wonder what other things might be popping by the end of it! Come get lucky with me ;-)
1 pound sausage (uncooked bratwurst recommended)
1 tablespoon olive oil
3 ounces stout beer (Guinness recommended)
3-4 russest potatoes (peeled and sliced)
2 tablespoons butter
1/2 cup buttermilk
Stout Onion Gravy
2 tablespoons butter
1 medium sized onion (sliced thin)
1 tablespoon flour
1 cup stout beer (Guinness recommended)
salt & pepper to taste
Heat oil in a skillet over medium high heat. Add sausages and stout. Cover with lid and crack just to allow enough steam to escape. Cook covered for about 10 minutes, turning halfway through.
After they've cooked for 10 minutes, removed the lid and allow the liquid to reduce a bit and coat the sausages. When the liquid is almost gone, lower heat to medium low and continue cooking with the lid on, rotating occasionally, until evenly browed and cooked through, about another 10 minutes.
In a separate pot, heat butter over medium high heat. Add sliced onions and cook until slightly brown and fragrant, 5-10 minutes. Sprinkle with flour and allow to cook 2-3 minutes.
Add stout and scrape bottom of the pan to deglaze. Add beef broth and allow to simmer until no longer foamy, 10-15 minutes.
In large pot cover potatoes with water and bring to a boil. Cook until soft. Drain and add butter and buttermilk. Mash to your desired consistency.
To serve, top potatoes with sausages and top with as much gravy as your heart desires.
Sometimes it's easier to find sausages that are pre-cooked. You can use these as well. Just ensure they get heated through.
You can use any kind of beer. Stout tastes great with the onions, but a nice wheat ale would also work.
The less frequently you stir the onions, the better they will brown.
"I love making this recipe for St. Patrick's Day, but it makes an outstanding dinner any time of year." - Krissy Self Proclaimed Foodie