Bangers and Mash with Guinness Gravy

Ingredients:

Some of our delicious Pork Sausages

2 tsp of olive oil

For the Gravy:

2 Tbsp. butter

1 Tbsp. olive oil

2 onions thinly sliced

2 Tbsp. all-purpose flour

400ml of Guinness

1 Tbsp. Dijon Mustard

1 Tbsp. Worcestershire sauce

2 tsp. granulated sugar

Salt and pepper to taste

For mash:

1kg potatoes

60ml of milk

60ml of butter

Salt and pepper to taste

Method:

 For Gravy:

1. Melt the butter in a large skillet over medium-high heat. Add the olive oil and the onions and saute, stirring often, until caramelised, about 10 minutes.

2. Add the flour , Cook until golden brown or until it starts smelling of pastry

3. Add the Guinness, Dijon, Worcestershire, sugar, salt and pepper. Reduce heat to low and simmer until thickened, about 8-10 minutes.

4. Cook the sausages in a pan using the olive oil for about 10 mins until cooked through.

 For the Mash:

5. Peel potatoes and cut into large chunks. Place in a saucepan with water to cover, salt the water and bring to a boil over medium heat. Cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain and mash with a potato masher. Add the butter and milk and continue to mash until smooth. Season with salt and pepper.

6. To assemble, place mashed potatoes on a plate, top with sausages and generously pour the flavour packed gravy over the top.