Bangers & Mash with Guinness Onion Gravy

Recipe Ingredients

• 1 package (19 ounces) JOHNSONVILLE Irish O’ Garlic Sausage
• GRAVY:
• 4 tablespoons butter
• 1 medium yellow onion, thinly sliced
• 4 tablespoons flour
• 1 bottle (12 ounces) Guinness Extra Stout beer
• 1 can (14.5 ounces) low-sodium beef broth
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• ¼ teaspoon ground pepper
• MASHED POTATOES:
• 1 pound russet potatoes, peeled and chunked
• 4 tablespoons butter
• ½ cup milk
• Salt and pepper, to taste

Cooking Instructions

1. Cook sausage according to package directions.
2. Gravy: In a large skillet, over medium-high heat, cook and stir onions in butter for about 20 minutes until caramelized.
3. Add flour; cook and stir about 2-3 minutes until golden brown.
4. Add the Guinness, beef broth, Dijon, Worcestershire, sugar, salt and pepper. Reduce heat to low and simmer 15-20 minutes until thickened; set aside.
5. Potatoes: Bring a large pot of salted water to a boil over high heat. Add potatoes; cover. Cook until potatoes are tender when pierced with a fork; about 15 minutes.
6. Drain and mash with potato masher. Add butter and milk; continue to mash until smooth.
7. Season with salt and pepper.
8. To assemble: Place mashed potatoes on plate; top with sausage and gravy.