Bangers and Mash

 


2 tbsp extra virgin olive oil

1 lb. banger sausages or any pork link sausage 

3 tbsp butter

2 yellow onions, thinly sliced 

3 cloves of minced garlic

3 tbsp all purpose flour ( add another tablespoon if you want the gravy thicker)

1/2 tsp dried thyme

1/2 tsp ground mustard

1/2 tsp each salt and pepper

2 tbsp worcestershire sauce

2 cups beef broth

1 cup of Guinness Stout beer


Heat a large dutch oven on the stove on medium high heat.  Add extra virgin olive oil.


Add sausages and brown on both sides. Once browned, remove sausages from the pot onto a plate.


Add butter to the dutch oven and allow the butter to melt completely. Add onions and saute until softened and translucent.


Add garlic and stir.  Cook onions and garlic together for 2 minutes.


Pour the flour into the dutch oven along with the thyme, ground mustard, salt and pepper.  Stir to combine all the ingredients.  Saute for 2-3 minutes.


Stir in worcestershire sauce, beef broth and Guinness.


Add the sausages back into the dutch oven and turn heat down and simmer for 30 minutes.


Serve with mashed potatoes and green peas.



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