Bangers & Mash With Beer Onion Gravy I Made It Ii

Bangers & Mash with Beer Onion Gravy

DIZ3 5 years ago
Recipe: Bangers And Mash With Beer And Onion Gravy
Submitted By: Rottman
Date: March 17, 2019

***March 2019 Group Recipe Challenge -- Irish Food***

I really liked this recipe. It's very similar to the “Bangers and Mash” I get at my favorite Irish restaurant with the mustard mashed potatoes. I’ve had it saved every since Rottman posted it. I finally found some really good German (European style) brats at Costco. I will note that hubby did not like this at all. No surprise as he does not like Irish food in general.

Scratch the cook time given. I took my time with this recipe.

Mashed Potatoes: Were awesome, in my opinion! My only change was that I used stoned ground mustard. I used Yukon Gold Potatoes that I grew in my garden last year. Symbolic in a way because I always plant potatoes on St. Patrick’s Day for the “Luck of the Irish.” Stored properly, potatoes keep for a very long time.

Onion Gravy/Brats: I browned the brats first and removed them from the skillet. Then I added the onions and “slowly” cooked them so they would caramelize. I thought the method of making a paste with the butter and flour was interesting. Worked like a charm! It yielded a smooth, silky gravy. The recipe calls for 2 Tbsp flour, but the written instructions say to mix 1Tbsp of butter with 1 Tbsp flour. I followed the written instructions. I must confess that we have never liked any recipe that uses Guinness or really any kind of beer. Normally, I sub beef broth and maybe add a splash of beer so I can say it has beer in it. I found a “blonde” Guinness and thought to myself that it might be good, especially with the reduction time. It wasn’t! It was just as stout and bitter. I ended up adding the entire can of beef broth trying to cut the taste. Anyone that likes food made with Guinness will love this. For those that don’t like beer, it would suggest subbing beef broth. The gravy a little plain and could really benefit from some seasoning like rosemary or thyme.
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Ladybug_MrsJ 5 years ago said:

Awesome job! You nailed this one! Love the idea of planting potatoes on St. Patrick's day! We would have to pick through the ice here though! I am really surprised you don't like the taste of beer in your food. Funny thing: I hate the taste of beer but think it makes the most delicious gravy on stew. I am wondering if it has to do with the brands chosen. I was actually using gluten-free beer back in the day, and haven't made Irish stew in awhile (I don't need gluten-free food anymore).

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DIZ3 5 years ago said:

Thank you, Mrs. J! I do believe brands make a difference. I've tried everything from traditional American beers, dark beer, and even Mexican beer. We don't care for the taste of it in food. Not even the already flavored beer brats they make. I thought the "blonde" Guinness would be different. Not the case. Same goes for wine. We are starting to warm up to a few recipes that use wine, but I never add the full amount called for. I only had a splash or two.

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chuckieb 5 years ago said:

That looks super delicious DIZ! I've never made a 'gravy' with beer before and I'm not sure I would like it as I really dislike the flavour. Good tip to just go with the Beef Broth. Your photo is awesome. I bookmarked the recipe to try.

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mommyluvs2cook 5 years ago said:

I love the sound of this recipe DIZ, bookmarked it! Fantastic picture as well :). Does the mustard have a strong flavor in the mash? My kids dislike mustard but I can get away with it mixed into things sometimes lol.

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Cosmicmother 5 years ago said:

Wow, that looks so scrumptious DIZ!! Gorgeous photo! :D
I love sausages of any variation. This looks like a good mash up of German and Irish cuisine. Like you, I'm not one for cooking with beer or wine, red wine especially. I like to drink beer and wine but I don't like the bitterness it leaves behind in cooking. I'm sensitive to the taninns I think. I've thrown away many a beef gravy made with red wine! ;)

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eastcoaster 5 years ago said:

Oh my, what a delicious looking plate of food. The photo is lovely DIZ, so clear.I had this saved for a while and i like your idea of using beef broth rather then beer.Thank you for the tips.

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Ladybug_MrsJ 5 years ago said:

Hmmmmm.....different strokes for different folks I guess! I love wine in our food too (there is a great recipe for Cuban Piccadillo on Allrecipes that uses wine: Luzlcat).

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LindaLMT 5 years ago said:

Great picture DIZ! and the recipe looks delicious. I could so go for a plate myself but like your DH mine would not eat this so cooking for one sometimes is not worth all the effort. Arggh.

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DIZ3 5 years ago said:

Thank You Everyone!

Mommyluvs2cook--I didn't measure the mustard and added as much as I needed so that I could taste it. I would recommend going with half the amount, taste test, and see where you want to go from there. It does get more powerful the longer it sits.

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