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Ingredients
- 1/4 cup milk
- 7 tbsp butter, divided
- 8 medium Yukon Gold potatoes, peeled and diced into 1 inch cubes
- 2 tbsp all-purpose flour
- 2 onions, thinly sliced
- 8 Fresh Artisan Sausages
- 12 oz Irish ale, any flavor or brand you prefer
- 1/2 cup water or vegetable stock
- salt & pepper, to taste
Details
Preparation time 10mins
Cooking time 30mins
Preparation
Step 1
In a large pot fitted with a lid, cover the potatoes in cool water and bring them to a boil
Meanwhile in a 12 inch cast iron skillet, over medium high heat, saute sausages for about 4 minutes. Turn them over and cook for an additional two minutes or until done. Remove from heat and set aside.
Next, add two tablespoons of butter to the skillet and fry the onions until tender.
Next, form the roux by sprinkling flour over the onions and allowing it to coat the onions. Once it's coated and begins to dissolve, add the vegetable stock and the beer to the pan and bring to the boil. This will boil off most of the alcohol leaving behind a rich, deep, flavor of the ale.
Add sausages back into the skillet while the sauce thickens.
Adjust your seasonings by adding salt and pepper according to your tastes and simmer on low, covered.
When the potatoes have become tender enough to easily be pierced by a fork, drain the water and mash to desired texture. Add in butter, milk, salt and pepper and stir to combine.
As a garnish, you may choose to sprinkle parsley over the sausages and gravy for plating. This adds a beautiful brightness to the dish
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