I’m obsessed with comfort food. Try this and you’ll see why.
- 3 quart saucepan
- vegetable peeler
- Potato Masher
- electric mixer
- 2 russett potatoes medium, peeled and cubed
- 3 Yukon Gold potatoes large, peeled and cubed
- 2 tablespoons sour cream heaping
- 3 sprigs thyme
- 2 tbsp unsalted butter
- salt to taste
- pepper to taste
- 1/4 cup milk
- 1 tbsp olive oil
- 8 links Irish Bangers pierced
- 5 sprigs fresh thyme
- 3 sprigs fresh marjoram
Guinness and Onion Gravy
- 1 tbsp unsalted butter
- 2 onions peeled, halved and sliced
- 2 cloves garlic peeled and minced
- 3 sprigs fresh thyme
- 1/2 tsp black pepper
- kosher salt to taste
- 11.2 oz Guinness Stout 1 bottle
- 3/4 cup beef broth low sodium
- 3 tbsp half and half
- 3 tbsp flour
- Preheat oven to 400°
- Mince two cloves of garlic and set aside
- Peel onions, then halve and slice and set aside
- Pierce bangers and add to a heavy pot with olive oil and 5 sprigs of thyme and 3 sprigs of marjoram, bake in oven for 25-30 minutes
- While the bangers are cooking, peel and cube potatoes and add to a 3 quart saucepan
- Fill with enough water to cover potatoes
- Season with kosher salt
- Bring water to a boil and simmer for abut 10 minutes or until you can pierce easily with the tip of a knife. Do not overcook
- Strain potatoes and return to pot. Add sour cream and butter
- Mash with potato masher until the potatoes are smooth.
- Peel the leaves from 3 sprigs of thyme and add to the pot. Add salt and pepper to taste. Add milk slowly, beating on low speed with an electric mixer until creamy. Set aside.
- When bangers are cooked, remove pan from oven and set on the stovetop. Set the bangers aside on a plate
- Add butter to the pan and melt over medium heat. Add the onions
- Stir frequently to avoid the onions burning. You want them to mix with the pan juices and brown up nicely. Reduce heat to low and cook gently for about 10 minutes until tender. Season with kosher salt and pepper
- Add garlic and mix with the onions. Sprinkle with half the flour and mix to incorporate
- Add the Guinness and the beef broth
- Stir until the sauce starts to thicken a bit. Dissolve the rest of the flour in the cold half and half. Add slowly to mixture to further thicken. Once the gravy is thickened to your liking, remove from heat.
- To plate, start with the mashed potatoes. Top with one to two bangers and top with the gravy. I prefer serving with peas, but feel free to use the vegetable of your choice.
Calories: 410kcal | Carbohydrates: 56g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 213mg | Potassium: 1171mg | Fiber: 6g | Sugar: 5g | Vitamin A: 550IU | Vitamin C: 41mg | Calcium: 99mg | Iron: 3mg
Tried this recipe?Let us know how it was!