Bangers & Mash with Guinness Gravy

"Bangers and mash with Guinness gravy is easy, comfort food perfect for St. Patrick’s Day."

RENEE NICOLE'S KITCHEN

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INGREDIENTS

Mashed Potatoes – 3 yukon gold potatoes, about 1.25 lbs – 3/8 cup milk – 2 tablespoon butter – 1/4 teaspoon salt – 1/4 teaspoon pepper Sausages – 4 sausage links**

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INGREDIENTS

Guinness Gravy – 2 tablespoon butter – 2 tablespoon all purpose flour – 1/2 cup beef stock – 1/2 cup Guinness draught – 1 tablespoon worcestershire sauce – 1/2 teaspoon English style yellow mustard – 1/2 teaspoon salt – 1/4 teaspoon garlic powder – 1/4 teaspoon onion powder

Yield

prep time

10 MINUTES

total time

2 SERVINGS

Bangers & Mash with Guinness Gravy

30 MINUTES

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1. Chop the potatoes into 1" cubes and place them into a medium-sized pot. Add cold water to cover potatoes by 2". Cover with lid and set the pot to boil over high heat.

For the Potatoes

2. Once the pot boils, remove the lid, lower the temperature to medium and continue to boil until the potatoes are tender and fall apart with a fork. About 12 minutes.

For the Potatoes

3. Drain potatoes. Return them to the pot and add milk, butter, salt and pepper.

For the Potatoes

4. Mash potatoes to desired consistency and stir to incorporate seasoning. Keep warm.

For the Potatoes

1. Place the sausages in a medium to large size skillet. Add enough water to come halfway up the side of the sausages. Cover and place over a medium heat. Bring to a boil then drop to a medium low heat and simmer until the internal temperature reaches 155º, about 15 minutes.

For the Sausages**

2. Remove the lid, turn the heat back up and allow any remaining liquid to boil off. Brown the sausages for 1 - 2 minutes per side, then remove from heat and allow to rest.

For the Sausages**

1. Melt the butter over medium heat then whisk in flour. Allow it to cook for about 1 - 2 minutes, whisking constantly.

For the Gravy

2. Slowly whisk in Guinness and beef stock. Add mustard, Worcestershire, salt, garlic powder and onion powder. Bring to a boil, whisking constantly. Once the gravy thickens, drop the heat to low, cover and keep warm.

For the Gravy

4. Serve each portion with half the potatoes and two sausages links. This recipe makes just over 1 cup of gravy, which is just slightly more than we use for two people.

For the Gravy

For an after dinner drink try an Irish Cream Coffee!

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Enjoy!

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