Bangers And Mash With Beer And Onion Gravy
From rottman 7 years ago
- 30 to make
- Serves 2
This is a combination of a few recipes, fixed the way I like it. Traditionally, this dish calls for a good English sausage. I substituted Yuengling Bratwursts because they have a sweet flavor. The choice is yours.
Ingredients
- 6-8 Bratwurst links shopping list
- 2 tb butter, separated shopping list
- 1 onion, sliced thin shopping list
- 1 bottle lager beer shopping list
- 2 tb flour shopping list
- 2 tb Worcestershire shopping list
- 1 cup beef stock shopping list
- salt and pepper shopping list
- 2 lb Yukon gold potatoes shopping list
- 2 tb butter shopping list
- 3 tb milk (or cream) shopping list
- 1 tsp dry mustard shopping list
- 1 tb prepared yellow mustard shopping list
How to make it
- Chop the potatoes into large chunks and place in a pot. Fill the pot with water until it covers the potatoes. Add a large pinch of salt. Cover the pot and bring to a boil Once boiling, remove the lid, lower the heat, and simmer another 10 minutes, or until fork tender.
- Drain the potatoes and add 2 tb butter and milk. Smash the potatoes. I like to rice them, but a fork works equally well. Stir in mustard, salt and pepper to taste.
- While the potatoes are boiling, add 1 tb of butter to a large skillet and brown the bratwurst. When brown, add the onions. Brown both together for 10 minutes.
- Add the beer and allow it to reduce for another 10-12 minutes - stirring occasionally.
- Mix 1 tb of soft butter with 1 tb of flour. Remove the bangers and mix the butter mixture into the beer reduction. It will thicken quickly. Now add the Worcestershire and stock to thin out the gravy to the desired consistency. Salt and pepper to taste.
- Serve the bangers over the mash, topped with gravy.
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" It was good "