Bangers Mash Stout Onion Jus (Print)
Savory sausages and soft mash with a flavorful onion and stout sauce all on one plate.
# Ingredients:
→ For the mashed potatoes
01 -
120 ml buttermilk
02 -
2 tbsp butter
03 -
3–4 large starchy potatoes (peeled and sliced)
→ For the onion stout gravy
04 -
Salt and black pepper, to taste
05 -
240 ml beef stock
06 -
240 ml stout beer
07 -
2 tbsp flour
08 -
1 medium onion (thinly sliced)
09 -
2 tbsp butter
→ For the sausages
10 -
85 ml stout beer (like Guinness or similar)
11 -
1 tbsp olive oil
12 -
450 g uncooked bratwurst (or any coarse sausage you like)
# Steps:
01 -
Pile up the mashed potatoes on plates, lay the sausages on top and pour over plenty of the oniony stout gravy.
02 -
Pop the potato slices into a big pot, cover with cold water and bring to a boil. Let them cook for 15–20 minutes until they're soft, then drain. Mash with butter and buttermilk till super smooth.
03 -
Pour in the stout and scrape up any bits from the pan. Stir in the beef stock. Let it simmer on medium for about 10–15 minutes, just until it stops being foamy. Sprinkle in salt and loads of pepper to taste.
04 -
Drop the butter in a saucepan over medium heat. Toss in the onion slices and cook them for 5–10 minutes, stirring now and then, till they're golden and smell amazing. Sprinkle the flour in, stir, and keep cooking for another 2–3 minutes.
05 -
Take off the lid and let the liquid cook down till the sausages are coated. Lower the heat to medium, cover again and cook for another 10 minutes, flipping sometimes so they're evenly browned and completely cooked through.
06 -
Pour the olive oil in a big skillet and heat over medium-high. Add the sausages and stout, cover with a lid but leave a little gap for steam. Cook for 10 minutes, flipping halfway.
# Notes:
01 -
You can totally use cooked sausages—just brown them up in the pan. Any dark beer does the job, but stout gives a richer flavor. For really browned onions, don't stir them too often.