Description
A classic British comfort dish of sausages and creamy mashed potatoes enhanced with a deep, rich stout onion gravy.
Ingredients
Scale
- 450 g uncooked sausages (bratwurst recommended)
- 1 tablespoon olive oil
- 85 ml stout beer (such as Guinness)
- 3 to 4 russet potatoes (peeled and sliced)
- 2 tablespoons butter
- 120 ml buttermilk
- 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
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add sausages and pour in 85 ml of stout beer. Cover with a lid, leaving a slight gap for steam. Cook for 10 minutes, turning halfway.
- Remove the lid and reduce liquid to form a glaze on sausages. Lower heat to medium-low, cover again, and cook for 10 more minutes.
- In a large pot, boil peeled and sliced potatoes until tender. Drain, add 2 tablespoons of butter and 120 ml of buttermilk. Mash and season with salt.
- In another pot, melt 2 tablespoons of butter over medium-high heat. Sauté thinly sliced onions for 5-10 minutes. Add plain flour, cook for 2-3 minutes. Slowly add 240 ml stout beer, scraping the bottom. Add 240 ml beef broth and simmer for 10-15 minutes. Season with salt and pepper.
Notes
Ensure sausages are cooked to an internal temperature of 160°F (71°C). Thin gravy with more beef broth if necessary.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 520 kcal
- Sodium: 980 mg
- Protein: 20 g