Bangers and Mash With Guinness-Onion Gravy
Serves 4- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1/2 teaspoon table salt, plus salt for cooking potatoes
- 3/4 cup half-and-half, warmed
- 10 tablespoons unsalted butter, divided
- 2 pounds bratwurst
- 1 onion, halved and sliced thin
- 1 1/2 tablespoons all-purpose flour
- 3/4 cup beef broth
- 3/4 cup Guinness Draught beer
- 1 tablespoon Dijon mustard
- 1/2 teaspoon pepper
Meanwhile, melt 1 tablespoon butter in a 12-inch nonstick skillet over medium heat. Add bratwursts and cook until well browned on 2 sides, about 5 minutes. Transfer bratwursts to a plate. Wipe skillet clean with paper towels.
Add 2 tablespoons butter, the onion, and salt to the now-empty skillet and cook until onion is softened and lightly browned, 4 to 6 minutes.
Stir in flour and cook for 1 minute. Whisk in broth, Guinness, mustard, and pepper. Add bratwursts and bring to simmer. Reduce heat to medium-low; cover; and cook until bratwursts register 160 degrees F, 10 to 12 minutes.
Transfer bratwursts to serving platter. Off heat, stir remaining 2 tablespoons butter into onion mixture. Serve bratwurst with mashed potatoes and spoon onion mixture over top.