Bangers & Mash

Servings : 4 Preparation : 15 min Cooking : 35 min

Perfect with

Bison, dark chocolate and port

Ingredients

For Cheesy Mashed Potatoes:

For Sausages:

For Stout Onion Gravy:

In a large pot, boil the potatoes with fresh rosemary sprigs until tender. Drain and remove the rosemary.
Add all the ingredients for the mashed potatoes, except the cheese curds, and mix until smooth. Fold in the cheese curds with a spatula and keep warm.
In a separate pot, bring water to a boil and immerse the sausages for 10 minutes. Set aside.
In a non-stick skillet, sauté the onions for about 10 minutes or until translucent. Add the sugar and balsamic vinegar, stir, and continue cooking for another 5 minutes.
In a small heatproof bowl, dissolve the cornstarch in cold water and set aside.
Deglaze the skillet with the dark beer and beef stock. Season generously, bring to a boil, then simmer the sauce for about 10 minutes.
In a hot skillet, melt the butter in olive oil and sear the sausages on all sides until golden brown.
Take about 60 ml (¼ cup) of the hot sauce from the skillet and add it to the cornstarch mixture. Stir and return it to the skillet with the sauce. Mix well.
Heat the sauce over low heat until it reaches the desired thickness.

Spread a layer of the cheesy mashed potatoes in the bottom of a cast-iron skillet or any rustic-looking pan.
Drizzle a bit of the stout onion gravy over the mashed potatoes.
Place the sausages in the centre, stacking them in pairs.
Pour a little more gravy over the top of the sausages.
Generously sprinkle with chopped chives.