This yummy and hearty meat and potatoes dish is not just for St. Patrick's Day! Creamy mashed potatoes and a Guinness gravy makes this meal amazing!
Chop potatoes into 1" cubes.
Add to a pot and add enough water to cover the potatoes.
Cover with the lid, and bring to a boil on high heat. Depending on your stove, it could take 15+ minutes to bring them to a boil.
Once the potato water starts to "froth", place the sausages in a skillet, and fill with water about halfway up the links.
Cover the sausages and bring to a boil over high heat. Once boiling, lower the heat and keep covered simmering for 15 minutes. Don't touch them!
Once the potato water is boiling, remove the lid, and lower the temp to medium heat for another 12 minutes. Potatoes are done when you can easily poke through with a fork.
Once the potatoes and sausages are simmering, start the gravy.
In a medium saucepan, melt the butter. Once the butter is melted, sprinkle in the flour and whisk for 1-2 minutes.
Slowly add the Guinness and beef stock. Continuing to whisk to reduce lumps.
Add in the Worcestershire sauce, mustard, garlic powder, and onion powder. Continuing to whisk.
While still whisking, bring gravy to a boil. Once boiling, lower to a simmer & whisk until gravy thickens. Turn off the heat and cover.
At this point, potatoes should be done. Strain and add to a mixing bowl or back into the cooking pot. Mash with a mixer or hand smasher.
At this point, the sausages should be about done. Using the lid drain the water, char up the sausages. Remove from pan when they are charred to your taste.
Add milk, butter, salt, and pepper to your potatoes and mash to your desired consistency.
**I add a little sprinkling of garlic powder to my potatoes too.
Serve with mashed potatoes on the bottom, a ladle of gravy, then place 1-2 sausages on top.
Ingredients
Directions
Chop potatoes into 1" cubes.
Add to a pot and add enough water to cover the potatoes.
Cover with the lid, and bring to a boil on high heat. Depending on your stove, it could take 15+ minutes to bring them to a boil.
Once the potato water starts to "froth", place the sausages in a skillet, and fill with water about halfway up the links.
Cover the sausages and bring to a boil over high heat. Once boiling, lower the heat and keep covered simmering for 15 minutes. Don't touch them!
Once the potato water is boiling, remove the lid, and lower the temp to medium heat for another 12 minutes. Potatoes are done when you can easily poke through with a fork.
Once the potatoes and sausages are simmering, start the gravy.
In a medium saucepan, melt the butter. Once the butter is melted, sprinkle in the flour and whisk for 1-2 minutes.
Slowly add the Guinness and beef stock. Continuing to whisk to reduce lumps.
Add in the Worcestershire sauce, mustard, garlic powder, and onion powder. Continuing to whisk.
While still whisking, bring gravy to a boil. Once boiling, lower to a simmer & whisk until gravy thickens. Turn off the heat and cover.
At this point, potatoes should be done. Strain and add to a mixing bowl or back into the cooking pot. Mash with a mixer or hand smasher.
At this point, the sausages should be about done. Using the lid drain the water, char up the sausages. Remove from pan when they are charred to your taste.
Add milk, butter, salt, and pepper to your potatoes and mash to your desired consistency.
**I add a little sprinkling of garlic powder to my potatoes too.
Serve with mashed potatoes on the bottom, a ladle of gravy, then place 1-2 sausages on top.