- Main
- Pork
- Stovetop
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the mash
- 2 1/2 lb
Yukon Gold potatoes, peeled and cut into 2-inch chunks
salt, to taste
- 6 tbsp
unsalted butter, cut into pieces
- 3/4 cup
whole milk, warmed
black pepper, to taste
For the sausages and gravy
- 8
pork sausages (about 2 lb), such as bangers or bratwurst
- 1 tbsp
vegetable oil
- 3 tbsp
unsalted butter
- 3
large yellow onions, halved and thinly sliced
- 1 tsp
sugar
- 3 tbsp
all-purpose flour
- 1 cup
stout beer, such as Guinness
- 2 cups
beef stock
- 1 tbsp
Dijon mustard
- 1 tsp
Worcestershire sauce
- 2 sprigs
fresh thyme (optional)
- 2 tbsp
flat-leaf parsley, chopped (optional)
Contains milk (unsalted butter, whole milk), wheat (all-purpose flour) and fish (Worcestershire sauce).
Not checked: stout beer, such as Guinness.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Heat the oil in a large skillet over medium heat. Add the sausages and cook, turning every few minutes, until browned on all sides but not yet cooked through, 8 to 10 minutes. Move them to a plate.
10 min
- 8 pork sausages (about 2 lb), such as bangers or bratwurst
- 1 tbsp vegetable oil
- Step 2
Add the butter to the same skillet and turn the heat to medium-low. Add the sliced onions, the sugar and a good pinch of salt. Cook, stirring every few minutes and scraping up the browned bits, until the onions are soft, deeply golden and sweet, about 20 minutes. If they stick or darken too fast, add a splash of water.
20 min
- 3 tbsp unsalted butter
- 3 large yellow onions
- 1 tsp sugar
- Step 3
Meanwhile, put the potatoes in a large pot, cover with cold water by an inch and add a generous spoonful of salt. Bring to a boil and cook until a knife slides in with no resistance, 15 to 18 minutes. Drain well and let them steam dry in the colander for a minute.
20 min
- 2 1/2 lb Yukon Gold potatoes
- salt
- Step 4
Return the potatoes to the dry pot. Mash with the butter until smooth, then stir in the warm milk a little at a time until creamy. Season well with salt and pepper, cover and keep warm.
5 min
- 6 tbsp unsalted butter
- 3/4 cup whole milk
- black pepper
- Step 5
Sprinkle the flour over the onions and stir for 1 minute. Pour in the stout, scraping the pan, and let it bubble and reduce by about half, 3 minutes. Stir in the beef stock, mustard, Worcestershire sauce and thyme.
5 min
- 3 tbsp all-purpose flour
- 1 cup stout beer, such as Guinness
- 2 cups beef stock
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 sprigs fresh thyme
- Step 6
Nestle the sausages back into the gravy. Simmer gently, uncovered, turning the sausages once, until the gravy coats a spoon and the sausages are cooked through (165°F at the center), 12 to 15 minutes. Discard the thyme sprigs and taste the gravy for salt and pepper.
15 min, hands-off
- Step 7
Spoon the mash onto warm plates, make a dip in the middle, and pile on the sausages with plenty of onion gravy. Scatter with parsley.
- 2 tbsp flat-leaf parsley
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026