Bangers and Mash with Guinness gravy

Bangers and Mash with Guinness gravy let St. Paddy's Day continue...

2-3 Potatoes Mashed
3-4 Irish Bangers
2 Tbsp Butter
7 tsp all purpose floor (2 tbsp)
3/4 cup beef stock
1/2 cup Guinness draught (can substitute a dark lager or porter)
1 Tbsp Worcestershire sauce
1/2 tsp spicy yellow mustard
1/2 tsp salt
1/2 tsp garlic powder

Onions, green bell peppers, red bell peppers sauteed.

Cut the potatoes into cubes and boil until tender, then mash with milk, butter, pepper, and garlic salt to taste. Whip until creamy.

Once potatoes are in the water it's time to do the sausages. In a frying pan place the Bangers, add enough water to come halfway up the side of the sausages. Bring to a boil and then drop to medium and simmer for about 15 minutes. Then turn the heat up to bring it to a boil again until the water is boiled off. Turning the sausages every two or three minutes.

While the potatoes and the sausages are cooking. Melt the butter in a saucepan and gradually add the flower until it's smooth and then let cook two minutes. Gradually add the beer and beef stock, then stir in the mustard and Worcestershire. Continue to whisk as it comes to a boil. Then whisk while it boils until it thickens and then turn it to low and keep warm.

Optional: Slice the peppers and onions and saute in olive oil and serve over the top.



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