Irish Bangers and Mash with Guinness Onion Gravy Delight

Ingredients

• 4 pieces Irish pork sausages
• 2 pounds russet potatoes, peeled and cubed
• 0.5 cup milk
• 4 tablespoons unsalted butter
• to taste Salt and pepper
• 1 large onion, thinly sliced
• 2 tablespoons olive oil
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional for thickening)

Instructions

1. Prepare the Mashed Potatoes: In a large pot, add the peeled and cubed russet potatoes and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat and then reduce to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes.
2. Cook the Bangers: While the potatoes are cooking, heat a large skillet over medium heat. Add the Irish pork sausages and cook until browned on all sides, about 10-12 minutes. Once cooked through, remove from the skillet and set aside.
3. Sauté the Onions: In the same skillet, add the olive oil and sliced onions. Cook over medium heat for about 10 minutes, stirring often, until the onions are caramelized and golden.
4. Make the Gravy: Add the beef broth, Worcestershire sauce, and dried thyme to the skillet with the onions. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. If you prefer a thicker gravy, stir in the cornstarch mixture and cook for an additional 2-3 minutes until thickened.
5. Mash the Potatoes: Drain the cooked potatoes and return them to the pot. Add the milk, butter, and season with salt and pepper to taste. Mash until smooth and creamy.
6. Assemble the Dish: On a plate, serve a generous scoop of mashed potatoes topped with the sausages. Spoon the Guinness onion gravy generously over the top.
7. Garnish and Serve: Optional: Sprinkle with fresh chopped parsley for a pop of color and freshness before serving.