Sausages with Mashed Potatoes Beer and Onion Gravy and Mustard
Indulge in the ultimate comfort food fusion with this hearty recipe for Sausages with Mashed Potatoes, Beer and Onion Gravy, and Mustard! Perfect for cozy dinners, this dish features golden-brown sausages nestled on a bed of creamy, buttery mashed potatoes, topped with a luxurious beer-infused onion gravy. The rich, slightly sweet gravy is balanced by a pop of tangy Dijon and whole grain mustard, adding depth and complexity to every bite. Fresh parsley adds a vibrant finishing touch, enhancing both flavor and presentation. With an appealing balance of savory, hearty, and tangy flavors, this recipe is a crowd-pleasing masterpiece that comes together in just an hour. Whether you're looking for the perfect meal to pair with your favorite ale or a satisfying dish to warm you on a chilly evening, this recipe is sure to hit the mark.
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Recipe Information
Ingredients
- 8 Sausages
- 1000 grams Potatoes
- 50 grams Unsalted butter
- 125 milliliters Milk
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 whole Yellow onions
- 2 cloves Garlic cloves
- 1 teaspoon Brown sugar
- 2 tablespoons All-purpose flour
- 250 milliliters Beer (e.g., pale ale or stout)
- 250 milliliters Beef stock
- 2 tablespoons Dijon mustard
- 1 tablespoon Whole grain mustard
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and cut them into evenly sized chunks. Place them in a large pot of salted water and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until tender.
While the potatoes cook, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausages and cook, turning frequently, for 10-15 minutes or until fully cooked and golden brown. Remove from the skillet and set aside.
Thinly slice the onions and finely mince the garlic. Add the remaining olive oil to the same skillet and lower the heat to medium-low. Add the onions, garlic, and brown sugar. Sauté, stirring occasionally, for 8-10 minutes until the onions are golden and caramelized.
Sprinkle the flour over the onions and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste. Gradually add the beer, scraping up any brown bits from the skillet, and cook for 2-3 minutes to let the alcohol evaporate.
Pour in the beef stock and bring the mixture to a simmer. Stir occasionally and allow the gravy to thicken, about 5-7 minutes. Stir in the Dijon mustard and season with salt and pepper to taste. Return the sausages to the skillet, cover, and keep warm on low heat.
Once the potatoes are tender, drain them and return them to the pot. Add the butter, milk, salt, and black pepper. Mash until smooth and creamy. Adjust seasoning to taste.
Serve the sausages over a mound of mashed potatoes, generously spooning the beer and onion gravy over the top. Add a dollop of whole grain mustard on the side for dipping and garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 2374 mg | 103% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.7 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1412 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
