July 25, 2013

Bangers and Mash with Sweet Onion & Beer Gravy


My deep freezer is nearly bursting at the seams and I have been trying to slowly go through everything so that nothing goes to waste by the end of this year.  I decided to chip away at some of the sausage and make what has become one of my family's favorite comfort foods, bangers and mash.  Delicious browned sausage is laid upon a bed of creamy mashed potatoes, slathered in a sweet onion and beer gravy, and served with a side of peas.  Yum!  If you prefer a less sweet gravy, simply start with 1 tsp of the brown sugar and then add more, to taste.

What is one of your family's favorite comfort foods?  






Bangers / Sweet Onion & Beer Gravy Ingredients:


  • 1 lb sausage
  • 2 tbsp extra-virgin olive oil 
  • 1/2 c beef broth 
  • 2 c onion, chopped 
  • 2 tbsp butter 
  • 1 tbsp flour
  • 2 cloves garlic, finely minced 
  • 12 oz light beer, room temperature 
  • 2 tbsp whole milk or heavy cream 
  • 1 tbsp brown sugar, or to taste  
  • Pinch nutmeg 
  • 1/2 tsp salt, or to taste 
  • 1/8 tsp pepper, or to taste 
  • Scallions, for garnish 

Mash Ingredients: 

  • 2 1/2 lb Russet potatoes, peeled and cubed 
  • 1/4 c butter 
  • 1/4 c whole milk
  • 3 tbsp grated Parmesan cheese
  • 1/4 tsp garlic powder 
  • 1/2 tsp salt, or to taste
  • 1/4 tsp pepper, or to taste 

Directions:

Bring a large pot of salted water to a boil.  Add the potatoes and boil until tender, about 20 minutes.  

Meanwhile, prepare the sausage and gravy.  Place the sausage in a large skillet.  Fill it with enough water to reach halfway up the side of the sausage.  Bring the water to a boil over high heat.  Reduce the heat to medium-low.  Cover and simmer for 20 minutes.  Drain the sausage.  Return the skillet back to the burner and turn the heat up to medium-high.  Add the olive oil to the hot pan.  Brown the sausage on all sides.  Remove the sausage from the skillet with tongs and cover with tin foil to keep warm.  Deglaze the pan with the beef broth, scraping up the brown bits from the bottom.  Reduce the heat to medium.  Add the onions to the hot skillet and cook until soft, about 10 minutes, stirring occasionally.  Stir the butter, flour and garlic into the skillet and continue to cook and stir constantly for 1 minute.  Pour in the beer and milk.  Add the brown sugar and nutmeg.  Season with salt and pepper, to taste.  Reduce the heat to low and allow it to simmer for 10 minutes, stirring occasionally.  If you prefer a thicker consistency, whisk in a little extra flour to the gravy.  Set the cooked sausage back into the hot gravy and cover until ready to serve.



Finish the mashed potatoes.  Drain the potatoes and return them back to the pot.  Place the pot back on top of the burner over medium heat.  Mash the potatoes.  Beat in the butter, milk and Parmesan. Stir in the garlic powder and season with salt and pepper, to taste.

Place the sausage over mashed potatoes and pour gravy on top.  Garnish with scallions.  Serve with peas.

Enjoy!


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