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.
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.
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.
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.
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.
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.