Ingredients
- BANGERS AND GRAVY
- 1 pound sausages (Irish banger sausages)
- 12 ounces Harp lager beer (or other lager beer)
- 2 large yellow onions, slivered
- 1/2 teaspoon dried thyme
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt
- Black pepper
- 21 ounces canned beef consomme
- 2 1/2 tablespoons cornstarch
- POTATOES
- 2 pounds potatoes, peeled and chopped
- 4 tablespoons butter
- 1/3 cup creme fraiche (or thin sour cream)
- 2 tablespoons freeze-dried chives
- Salt and pepper
How to Make
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Step 1: In a nonstick skillet, brown sausages, then cover with beer, reduce heat, cover and simmer until beer is almost disappeared.
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Step 2: Meanwhile, inanother nonstick skillet, heat butter and oil and saute onions and garlic over low heat until caramelized, about 30-35 minutes; KEEP THE HEAT LOW AND STIR OFTEN.
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Step 3: When caramelized,season to taste with salt and pepper.
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Step 4: Whisk cornstarch into consomme until dissolved; stir into onions and stir over low heat,then bring a boil stirring, until mixture thickens.
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Step 5: Meanwhile, cook potatoes in boiling salted water 15-20 minutes or until fork tender;remove from heat and drain.
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Step 6: Add butter to the hot pan and allow to melt; add drained potatoes and mash; seasoning to taste with salt and pepper, adding in chives, and enough of the creme fraiche until it is as thin as you like.
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Step 7: Serve bangers and gravy over mashed potatoes.
We hope you enjoy this recipe!
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