Enjoy a taste of Irish pub fare with bangers and mash on Paddy’s Day
This classic, comforting dish is ready in less than an hour — perfect for a weeknight dinner. We seared bratwursts, and after building our pan sauce of butter, onion, beef broth, and stout, returned them to the pan to cook through, bumping up the sauce’s meaty flavor. We thickened the gravy with a bit of flour and finished it with more butter for richness. A spoonful of Dijon mustard balanced the slight bitterness of the Guinness.
Bangers and Mash with Guinness-Onion Gravy
Serves 4
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
1/2 teaspoon table salt, plus salt for cooking potatoes
3/4 cup half-and-half, warmed
10 tablespoons unsalted butter, divided
2 pounds bratwurst
1 onion, halved and sliced thin
1 1/2 tablespoons all-purpose flour
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