Bangers and Mash with Stout Onion Gravy

5 from 34 votes

Bangers and mash with bite-sized sausages over a roasted garlic mashed potato smothered in a beer and onion gravy

Prep Time10

Cook Time1 10

Total Time1 20

Course: Main

Cuisine: British

Servings: Servings

Calories: 715kcal

Ingredients

Separate and set aside 4-5 cloves garlic but don’t peel it. Leave it in it’s skin. (Make sure the garlic cloves are similar in size, so they cook evenly)
Coat the garlic in oil.
Set the oven to 400F (204C)
On a cookie sheet with parchment paper, put the garlic in and roast it.
I keep it in for 10 minutes for smaller cloves and 15-20 minutes for larger cloves but check at the 10 minute mark to see if it has browned and soften before adding extra time to it. You'll know it's down when it is golden brown.
Once the garlic is cool enough to handle, peel the skins off and remove the hard nubs on the bottom end and them set aside.

Scrub 4-5 medium potatoes to remove the dirt.
In a large pot, add in 3-4 bay leaves and the potatoes.
Add enough water to the pot to cover the potatoes and a dash of salt
Set the stove to medium-high heat and cook the potatoes for 30-40 minutes. (This will vary depending on the size of the potatoes. You’ll know it’s done when you can insert a knife into it smoothly and easily in the middle, and it slides out easily as well.)
When the potatoes are done, drain the water out of the pot.

Make a slit around the whole potato skin in a circle.
Put the slit potato in a bowl of cold water for 5 minutes. The skin will start to separate from the potatoes.
Peel the potatoes by gently pulling apart the skin.

In a bowl, combine the roasted garlic, 1 cup milk, 2 tablespoons butter and potatoes and start mashing! Mash it a lot for a creamier mashed potato – Mash it less for a chunky rustic mashed potato!
Add salt to taste (but don't add too much, because the gravy has salt as well) and set the mashed potatoes a side for later.

(Optional) With a sharp knife, make a slit down 3 sausages and remove the meat and break it up into small pieces. Discard the casing.
In a large skillet pan, set the stove to medium-high heat and cook the sausage for 20 minutes or until cooked through and brown.
Once the sausage is done, remove the sausage from the pan and set aside. Leave the drippings in the pan.

Peel and finely slice 1 onion.
Add the onions into the pan and set the stove to medium-low heat. Cook them with the pan drippings for 15 minutes until they are brown and soft.
Add in 2 ½ cup beef stock, 1 tablespoon soy sauce and ½ cup dark beer into the pan with the onions and let it simmer for about 5-10 minutes to allow the flavours to meld.
If there are any crispy brown bits on the bottom of the pan, gently scrape it, it will give the gravy more flavor.
In a small bowl, combine 1 tablespoon + ¼ teaspoon corn starch and 1 tablespoon + ¼ teaspoon cold water and mix well.
Pour the cornstarch slurry into into the simmering gravy, and keep stirring until it thickens.
Add in ½ teaspoon maple syrup (or ¼ teaspoon sugar).

In a bowl, add the mashed potatoes on the bottom, add the sausage and gravy and dig in!

If you are a traditionalist, you don't need to remove the sausage from the casing. You can pan fry the sausage whole and cut them into small pieces before serving.