60 minutes
A hearty, comforting dish featuring bratwursts served with creamy mashed potatoes and a rich Guinness-onion gravy.
Yukon Gold Potatoes, peeled and cut into 1-inch pieces
0 lb
teaspoons
Half-and-Half, warmed
cups
Unsalted Butter, divided
tablespoons
Bratwurst
0 lb
Onion, halved and sliced thin
each
tablespoons
cups
Guinness Draught Beer
cups
tablespoons
teaspoons
1. Boil the potatoes
In a large saucepan, combine the potatoes with enough water to cover them by about an inch, adding a tablespoon of salt to the water. Bring this to a boil over high heat, then reduce the heat to medium and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
2. Mash the potatoes
Once the potatoes are done, drain them and return them to the saucepan. Add the warmed half-and-half and 5 tablespoons of butter. Using a potato masher, mash the potatoes until they are smooth and creamy. Season the mashed potatoes with salt and pepper to taste.
3. Prepare the bratwursts
Melt 1 tablespoon of butter in a 12-inch nonstick skillet over medium heat. Add the bratwursts and cook them until they are browned on two sides, which should take about 5 minutes. Once browned, transfer the bratwursts to a plate and set them aside.
4. Cook the onions
In the same skillet, melt 2 tablespoons of butter. Add the sliced onion and a pinch of salt, cooking until the onions are softened and lightly browned, which will take about 4-6 minutes. Then, stir in the flour and cook for an additional minute to remove the raw flour taste.
5. Make the gravy
Whisk in the beef broth, Guinness beer, Dijon mustard, and pepper. Return the bratwursts to the skillet, bring the mixture to a simmer, and cover. Let it cook for 10-12 minutes, or until the bratwursts register an internal temperature of 160 degrees. This step is crucial as it ensures the bratwursts are fully cooked and allows the flavors of the gravy to meld together beautifully.
6. Enrich the gravy
Once the bratwursts are cooked through, remove the skillet from the heat and stir in the remaining 2 tablespoons of butter into the onion mixture. This final touch of butter enriches the gravy, making it smooth and velvety.
7. Serve
To serve, transfer the bratwursts to a serving platter. Spoon the mashed potatoes alongside and generously ladle the rich, Guinness-onion gravy over the top. Enjoy this hearty, comforting dish with your loved ones.
Opt for a classic caramelized onion gravy with rich beef stock as the base. This is perfect with a traditional banger like Cumberland sausage.
Use Italian sausage and swap the Guinness for a dry white wine in the gravy. Serve with a Parmesan-infused mash.
Saute mushrooms and use red wine instead of Guinness for a vegetarian-friendly gravy. Serve over a hearty protein like a portobello mushroom steak or lentil loaf.
For a low-carb alternative, make a creamy cauliflower mash. This pairs well with any protein and can be flavored with roasted garlic or cheese.
Pan-sear chicken thighs and create a tarragon-infused gravy. Pair with a creamy mash laced with Dijon mustard.
Start with high-quality bratwurst from a reputable butcher or specialty store. The flavor and texture of artisan sausages can make a significant difference in your final dish.
Choose the right type of potatoes. Yukon Golds or Russets are excellent for mashing due to their high starch content, which results in a fluffier and creamier texture.
Consider poaching the bratwurst in beer (preferably a German-style lager or the same Guinness used in the gravy) before browning. This technique adds depth of flavor and ensures the sausages are cooked through without burning on the outside.
Take your time caramelizing the onions; this could take about 30-40 minutes. The goal is to draw out their sweetness and develop a rich, dark color that will add incredible depth to your gravy.
Finish the bratwurst in a hot pan with a bit of oil to achieve a crispy, caramelized exterior. This Maillard reaction develops complex flavors and enhances the overall taste of the dish.
Comments (0)