Oh, how I love a good Bangers and Mash with Stout Onion Gravy! This dish is a true British classic and one of my absolute favorites for a cozy night in. Growing up in a family that adored hearty meals, we would often gather around the dinner table, plates brimming with creamy mashed potatoes and those delectable, juicy sausages. And don’t even get me started on that luscious stout gravy—it’s like a warm hug in a bowl!
What makes this recipe special for me are the memories attached to it. I remember the first time I tried to make this comfort food for friends during a chilly winter evening. We started off with laughter over chopping onions and ended the night with everyone scraping their plates clean. If you’re looking for a dish that’s simple to make but will impress anyone you serve it to, you’ve hit the jackpot with this one!
What’s in Bangers and Mash with Stout Onion Gravy?
Let’s break down the star ingredients in this delightful recipe:
Pork Sausages: I always recommend using British bangers if you can find them—they have the perfect blend of spices and flavors. But any good quality pork sausage will do the trick!
Potatoes: Good old-fashioned potatoes are the base of your mash. I prefer Yukon Gold for their buttery flavor, but russets work beautifully too.
Milk: A splash of milk makes the mash creamy and delicious. Whole milk is my go-to for richness.
Unsalted Butter: You can never go wrong with butter! It adds a luxurious texture and flavor to the potatoes.
Salt and Pepper: Basic but essential! Always taste as you go.
Olive Oil: Just a little helps to create a lovely sear on the sausages.
Onions: Finely sliced onions get caramelized into sweet, sticky perfection; they truly elevate this dish.
Garlic: A couple of cloves of minced garlic add a wonderful depth of flavor to the gravy.
Stout Beer: I love using Guinness for its rich, dark taste that blends beautifully with the gravy.
Beef Broth: This is the liquid gold of the gravy. It adds a savory, hearty flavor and helps balance the stout.
Worcestershire Sauce: A splash brings in that umami kick, taking the gravy from good to absolutely fantastic!
Dijon Mustard: Just a hint of mustard adds an interesting zing that pairs perfectly with the stout.
Fresh Parsley: For garnish, because we eat with our eyes first, right?
Is Bangers and Mash with Stout Onion Gravy Good for You?
Now, let’s talk about the health side of things. While this dish is undeniably indulgent, it also has its perks if enjoyed in moderation.
Pork Sausages: They provide a good source of protein, but watch the fat content; leaner versions can help.
Potatoes: Rich in vitamins C and B6, plus fiber if you leave the skins on. They’re great energy boosters!
Onions and Garlic: These two are nutritional powerhouses, packed with antioxidants and beneficial compounds. They can even help boost heart health.
Just keep in mind that, like all comfort food, it’s best to enjoy this dish occasionally rather than every night, especially given the richness from the stout and butter.
Ingredients
– 1 pound pork sausages (preferably British bangers)
– 2 pounds potatoes, peeled and cubed
– 1/2 cup milk
– 4 tablespoons unsalted butter
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2 large onions, finely sliced
– 2 cloves garlic, minced
– 1 cup stout beer (such as Guinness)
– 2 cups beef broth
– 1 tablespoon Worcestershire sauce
– 2 teaspoons Dijon mustard
– Fresh parsley, chopped (for garnish)
This recipe serves about four and is perfect for sharing with family or friends—everyone loves a hearty plate!
How to Make Bangers and Mash with Stout Onion Gravy?
1. Start by boiling the peeled and cubed potatoes in a large pot of salted water. Cook until tender, about 15-20 minutes.
2. While the potatoes are cooking, heat the olive oil in a large skillet over medium heat. Add the sausages and cook until browned on all sides and cooked through, about 12-15 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the sliced onions and cook on low heat for about 15 minutes, stirring regularly until they are caramelized. Then add the minced garlic and cook for another minute.
4. Pour in the stout, scraping any brown bits from the bottom of the skillet. Let it simmer for a few minutes to reduce slightly, then add the beef broth, Worcestershire sauce, and Dijon mustard. Bring to a boil and then reduce heat to low. Let simmer until the sauce thickens slightly, about 10 minutes.
5. Back to the potatoes: Drain them and return them to the pot. Add the milk, butter, salt, and pepper. Mash until smooth and creamy.
6. To serve, place a generous helping of mashed potatoes on a plate, top with the sausages, and spoon over the stout onion gravy. Garnish with chopped parsley.
7. Enjoy your hearty Bangers and Mash with Stout Onion Gravy!
Comforting Tips and Variations
– Feel free to swap the stout for a non-alcoholic brew if you prefer. You can also use chicken broth instead of beef for a lighter flavor.
– For a twist, you might try adding some grated cheese, like sharp cheddar, to your mashed potatoes. Cheese can make everything better!
– If you like a bit of heat, a dash of cayenne or some chili flakes in your gravy can spice things up superbly.
I can’t express how wonderful Bangers and Mash with Stout Onion Gravy is. There’s just something about that first mouthful, with the creamy potatoes, juicy sausage, and deep, sumptuous gravy. I can’t wait for you to give it a try. And don’t forget to let me know how it turns out or share your own tips and variations! Happy cooking!
