Ingredients

The following ingredients have 4 Servings
  • 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
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 21 ounces canned beef stock
  • 2 1/2 tablespoons cornstarch
  • 2 pounds potatoes (peeled and chopped)
  • 4 tablespoons butter
  • 1/3 cup crème fraiche ((or thin sour cream))
  • 2 tablespoons freeze-dried chives
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper

Instruction

  • In a nonstick skillet, brown sausages, then cover with beer, reduce heat, cover and simmer until beer is almost disappeared.
  • Meanwhile, in another nonstick skillet, heat butter and oil and saute onions, thyme and garlic over low heat until caramelized, about 30-35 minutes; keeping the heat low and stirring often.
  • When caramelized, season to taste with salt and pepper.
  • Whisk cornstarch into stock until dissolved; stir into onions and stir over low heat, then bring a boil stirring, until mixture thickens.
  • Meanwhile, cook potatoes in boiling salted water 15-20 minutes or until fork tender; remove from heat and drain.
  • 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.
  • Serve bangers and gravy over mashed potatoes.