This classic, comforting dish is ready in less than an hour—perfect for a weeknight dinner. We seared bratwursts, and after building our pan sauce of butter, onion, beef broth, and stout, returned them to the pan to cook through, bumping up the sauce’s meaty flavor. We thickened the gravy with a bit of flour and finished it with more butter for richness. A spoonful of Dijon mustard balanced the slight bitterness of the Guinness.
Bangers and Mash With Guinness-Onion Gravy
Serves 4
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1/2 teaspoon table salt, plus salt for cooking potatoes
- 3/4 cup half-and-half, warmed
- 10 tablespoons unsalted butter, divided
- 2 pounds bratwurst
- 1 onion, halved and sliced thin
- 1 1/2 tablespoons all-purpose flour
- 3/4 cup beef broth
- 3/4 cup Guinness Draught beer
- 1 tablespoon Dijon mustard
- 1/2 teaspoon pepper
Combine potatoes and 1 tablespoon salt in large saucepan and add water to cover by 1 inch. Bring to boil over high heat. Reduce heat to medium and simmer until potatoes are fork-tender, 15 to 20 minutes. Drain potatoes and return to saucepan. Add half-and-half and 5 tablespoons butter. Using potato masher, mash potatoes in saucepan until smooth. Season with salt and pepper to taste.
Meanwhile, melt 1 tablespoon butter in a 12-inch nonstick skillet over medium heat. Add bratwursts and cook until well browned on 2 sides, about 5 minutes. Transfer bratwursts to a plate. Wipe skillet clean with paper towels.
Add 2 tablespoons butter, the onion, and salt to the now-empty skillet and cook until onion is softened and lightly browned, 4 to 6 minutes.
Stir in flour and cook for 1 minute. Whisk in broth, Guinness, mustard, and pepper. Add bratwursts and bring to simmer. Reduce heat to medium-low; cover; and cook until bratwursts register 160 degrees F, 10 to 12 minutes.
Transfer bratwursts to serving platter. Off heat, stir remaining 2 tablespoons butter into onion mixture. Serve bratwurst with mashed potatoes and spoon onion mixture over top.
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