BEST BANGERS MASH AND ONION GUINNESS GRAVY EVER

Comforting Food

Outstandingly lip smacking can't stop eating British bangers and mash with the best ever onion gravy.  Gorgeous succulent sausages with decedent rich buttery and creamy mashed potatoes finished off with butter softened onions and a braised onions in Guinness reduced with beef stock and more butter gravy, yep this is comfort food at its best.

Cooking Time 40 minutes

Ingredients 

(serves 4-6)

12 British Pork Organic Sausages

1.5kg King Edwards or Maris Piper potatoes

6 onions peeled 3 sliced for fried onions

1 bottle Guinness 

500ml beef stock

175g butter 

100ml double cream

1 flat tbsp flour

100 ml olive oil

Himalayan sea salt 

Fresh ground black pepper 

Pre heat your oven to 160 degrees C, this is a cook everything at the same time dinner first toss the sausages in a glug of olive oil and place in a roasting tin, pop in the oven to cook, the sausages will take around forty minutes to cook turning over half way through.

Peel the potatoes slice in half or threes if large potatoes place in a large pan of boiling water with a pinch of salt and simmer until fork tender, drain and leave to steam in the colander until the potatoes have dried out well.  Place the empty pan back on a low heat add 100g of butter and the double cream once melted add the potatoes, Himalayan sea salt and black pepper mash the potatoes, then using a wooden spoon cream the potatoes (basically beat) for a few seconds now I like to add a tablespoon of white wine vinegar it's something my man always did and it turns out it lowers the glucose effect on your blood sugar, I love old wives tales there is always a shred of truth in those tales.  I leave the potatoes on the lowest heat to keep warm until I'm ready to serve.

Place the three whole peeled onions in a saucepan with the Guinness and beef stock, bring to a simmer and leave to cook for thirty minutes until soft in the centre.

Place 25g of the butter in a pan with the remaining olive oil add the sliced onions and gently soften for ten minutes without colouring to much, reserve to one side in the pan until serving, when ready to serve pop back on the heat for a couple of minutes to warm through.

Once the Guinness onions are cooked remove the onions from the pan slice and add back to the Guinness and beef stock keeping the gravy at a simmer, in a separate pan melt the remaining 50g of butter in a pan add the flour and stir together this is your roux for thickening the onion gravy if you want to.  To thicken the gravy add half the roux and whisk until smooth if your gravy is at your desired thickness if not add the remaining roux and gently simmer  out the roux flavour for five minutes and your good to serve up.