Description
A cozy, hearty classic: creamy mashed potatoes topped with browned sausages and finished with a rich onion stout gravy. A comforting pub-style meal perfect for cold days.
Ingredients
Units
Scale
-
- For the Mashed Potatoes:
- 3-4 large starchy potatoes, peeled and sliced
- 2 tbsp butter
- 120 ml buttermilk
- Salt and black pepper, to taste
-
- For the Onion Stout Gravy:
- 2 tbsp butter
- 1 medium onion, thinly sliced
- 2 tbsp flour
- 240 ml beef stock
- 240 ml stout beer
- Salt and black pepper, to taste
- For the Sausages:
- 450 g uncooked bratwurst or coarse sausages of choice
- 1 tbsp olive oil
- 85 ml stout beer
Instructions
- Place the sliced potatoes in a pot of salted water. Bring to a boil and cook until tender, about 12–15 minutes. Drain well.
- Mash the potatoes with butter and buttermilk until creamy. Season with salt and pepper to taste. Set aside and keep warm.
- In a saucepan, melt 2 tbsp butter over medium heat. Add the sliced onion and cook until deeply caramelized, about 10–12 minutes.
- Sprinkle flour over the onions and stir to coat. Cook for 1–2 minutes to remove raw flour taste.
- Slowly whisk in the beef stock and stout beer. Simmer until thickened, 5–8 minutes. Season with salt and pepper.
- In a skillet, heat olive oil over medium heat. Add sausages and cook, turning occasionally, until browned and cooked through, 10–12 minutes.
- Pour in 85 ml stout beer and simmer for 2–3 minutes to glaze the sausages.
- To serve, spoon mashed potatoes onto plates, top with sausages, and ladle the onion stout gravy generously over everything.
Notes
- Use any sausage you like—bratwurst, Irish bangers, or pork sausages all work well.
- Yukon Gold or Russet potatoes provide the best creamy mashed texture.
- You can substitute milk or cream for buttermilk if preferred.
Nutrition
- Serving Size: 1 plated serving
- Calories: 620
- Sugar: 5g
- Sodium: 1020mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 95mg