Bangers & Mash with Guinness Gravy

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the potatoes into 1" cubes and place 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.

Step 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.

Step 3

Drain potatoes. Return them to the pot and add milk, butter, salt and pepper.

Step 4

Mash potatoes to desired consistency and stir to incorporate seasoning.

Step 5

If done first cover, and place over the lowest possible heat to keep warm. Stir occasionally so that they don't burn or stick to the pan.

Step 6

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 155 degrees, about 15 minutes.

Step 7

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.

Step 8

Once the potatoes and sausages are started, start the gravy. Melt the butter over medium heat then whisk in flour. Allow it to cook for about 1 - 2 minutes, whisking constantly.

Step 9

Slowly add Guinness and beef stock, continuing to whisk. Add mustard, worcestershire, salt, garlic powder and onion powder.

Step 10

Allow gravy to come to a boil, continuing to whisk constantly. Once the gravy thickens, drop the heat to low, cover and keep warm.

Step 11

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.