Gluten Free Bangers & Mash with Onion Beer Gravy (St Patrick's Day Dinner)

Succulent sausages cooked in a simple onion beer gravy served over creamy mash is a perfect St Patrick's Day dinner!

Yield 2 to 4 servings

Bangers & Mash with Onion Beer Gravy

Bangers & Mash is one of those stereotypical British dishes. A mountain of creamy mashed potatoes is smothered with succulent sausages and draped with rich onion beer gravy. This is comfort food at its finest and it's one of the best ways to celebrate St Patrick's Day!

In this recipe, I used chipolata sausages, which are French and not Irish at all, but you could use Irish sausages. Or your British sausages. It doesn't really matter, just use your favorite. The gravy is super easy to make and the addition of a dark ale gives it a nice, rounded flavor.  Then there's the mash. From the packet is completely unacceptable! For my mash, all you need to do is boil potatoes and pulverize them. Easy and much tastier than the stuff from the packet.

Don't forget to check out these other great #StPatricksDay recipes:

If boozing is out of the equation for you this St Pat's then eating your beer has got to be the next best thing, right? Right! You won't get drunk, because the alcohol does cook off, but you won't be skipping the St Pat's festivities altogether, either. :) Ready for some bangers & mash?

Ingredients:

For the mashed potatoes
1/4 cup milk
3 tbsp butter
8 medium potatoes, peeled and chopped
salt
pepper

For the sausages and gravy
1 tbsp gluten free plain/all-purpose flour
1 onion,sliced
2 tbsp brown sugar
2 tbsp butter
12 gluten free chipolata or other sausages
150ml gluten free ale
200ml pork stock
salt
pepper
parsley

Instructions:

 
Bangers & Mash with Onion Beer Gravy

1. Boil potatoes in enough water to just cover them.
2. Broil/grill sausages over high heat for four minutes. Turn over and cook for an additional two minutes.Remove.
3. Place two tablespoons of butter in a saucepan and fry the onions until soft. Add the brown sugar and fry until golden.
4. Sprinkle flour over the onions and allow to dissolve. Once dissolved, add the pork stock and the beer and bring to the boil.
5. Add sausages to the saucepan and allow the sauce to thicken. Season with salt and pepper and simmer on low, covered.
6. Drain the water from the potatoes and mash with a fork or potato masher. Add in butter, milk, salt and pepper and stir to combine.
7. Sprinkle parsley over the sausages and gravy, which should now be a thick consistency.
8. Serve sausage and gravy over the mashed potatoes along with steamed peas.

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