Bangers & Mash with Guinness Onion Gravy

Parmesan-Crumbed Lamb Cutlets


6 large banger sausages
2 Tbsp. olive oil

Guinness Onion Gravy:
2 Tbsp. butter
1 Tbsp. olive oil
2 medium yellow onions, thinly sliced
2 Tbsp. all-purpose flour
2 cups Blonde Guinness Beer
1 Tbsp. Dijon Mustard
1 Tbsp. Worcestershire sauce
2 tsp. granulated sugar
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Mashed Potatoes:
2 lb. russet potatoes
4 Tbs. (1/2 stick) butter
1/2 cup whole milk
2 tsp. kosher salt
1 tsp. freshly ground black pepper


Guinness Onion Gravy: Melt the butter in a large skillet over the Boiling Plate. Add the olive oil and the onions and saute, stirring often, until caramelized, about 30 minutes.
Add the flour and cook until golden brown, 2-3 minutes.
Add the Guinness, Dijon, worcestershire, sugar, salt and pepper. Move to the Simmering Plate and simmer until thickened, about 8-10 minutes.
Bangers: Heat oil in a large cast-iron skillet over the Simmering Plate. Add bangers and cook until evenly browned on both sides and cooked through, about 12-15 minutes.
Mashed potatoes: Peel potatoes and cut into large chunks. Place in a saucepan with water to cover, salt the water and bring to a boil over the Boiling Plate. 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.
To assemble: Place mashed potatoes on plate, top with a sausage and gravy.

Recipe is from The Beach House Kitchen