Description
This classic British-inspired Sausage and Mashed Potatoes recipe features juicy pork sausages simmered in stout beer and a rich, savory onion gravy, paired with creamy garlic mashed potatoes made from tender Yukon gold potatoes. The dish combines hearty flavors and comforting textures, perfect for a satisfying family meal.
Ingredients
Sausages and Cooking
- 6 bangers (pork sausages, bratwurst, weissworst, or your favorite uncooked sausages)
- 1 tablespoon olive oil
- 3 ounces stout beer (or your favorite dark beer, or replace with beef broth)
Onion Gravy
- 2 tablespoons butter (or olive oil)
- 1 medium-large yellow onion, sliced thin
- 2 tablespoons all-purpose flour (Gluten-free all-purpose flour may be substituted)
- 1 cup stout beer (or beef broth)
- 1 cup beef broth (not condensed canned broth)
- Kosher salt and pepper to taste
Garlic Mashed Potatoes
- 2 pounds Yukon gold potatoes, peeled and diced into 1-inch pieces (or use Russets)
- 2 cloves garlic, minced
- ¼ cup sour cream
- 4 tablespoons butter, softened
- 1 cup milk (adjust amount for preferred consistency)
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon black pepper
Instructions
- Cook Sausages in Stout: Heat a heavy skillet over medium to medium-high heat and pour in olive oil. Carefully add the sausages and 3 ounces of stout beer (or beef broth). Prop a wooden spoon slightly ajar on the skillet to allow steam to escape. Cover and cook for about 5 minutes.
- Turn Sausages: Turn the sausages over and continue cooking covered for another 5 minutes. After 10 minutes of cooking, the sausages should be browned. Remove the lid to let the liquid reduce and thicken, coating the sausages.
- Simmer Sausages: Once the liquid is almost gone, lower the heat to low and continue cooking with the lid on, turning the sausages occasionally until evenly browned and cooked through, about 10 more minutes. If time allows, begin preparing the mashed potatoes in parallel.
- Prepare Onion Gravy - Sauté Onions: In a medium saucepan, heat butter over medium heat. Add sliced onions and cook, stirring occasionally, until browned, soft, and fragrant, about 25-30 minutes.
- Add Flour to Onions: Sprinkle the onions with all-purpose flour, stirring continuously, and cook for 2-3 minutes until the flour browns and brown bits form on the pan's bottom.
- Add Stout and Broth: Increase heat to medium or medium-high. Pour in stout beer (or alternative), scraping the pan to deglaze. Stir in beef broth and allow the mixture to simmer until the foam dissipates, about 10-15 minutes, stirring occasionally until the gravy is thickened, slightly reduced, and glossy. Remove from heat and cover.
- Cook Potatoes: Place diced potatoes in a large pot and cover with salted water by 2 inches. Bring to a boil, then simmer until tender, about 15-20 minutes. Drain and set aside. Mince garlic while potatoes cook.
- Prepare Garlic Mashed Potatoes: In the same pot, melt 4 tablespoons butter over medium heat. Add minced garlic and cook until fragrant, about 30-60 seconds. Reduce heat to low and return drained potatoes to pot. Mash until smooth but not gluey. Stir in sour cream and milk. Season with salt and pepper. Remove from heat and cover to keep warm.
- Finish Potatoes Before Serving: Just before serving, melt remaining butter in the microwave. Reheat mashed potatoes over medium heat, stir in melted butter, and adjust consistency with small amounts of milk if needed. Serve immediately.
- Plate the Dish: Serve mashed potatoes on plates, place 1-2 sausages on top, and generously spoon the onion stout gravy over the sausages and potatoes. Enjoy with your favorite sides.
Notes
- Peeling potatoes is optional—Yukon gold skins become tender and add texture.
- Use gluten-free flour in the onion gravy to make the dish gluten-free if desired.
- Adjust milk quantity in mashed potatoes for preferred creaminess.
- Ensure sausages are cooked through by browning evenly and simmering at low heat.
- Beer can be substituted with beef broth for a milder flavor if preferred.
