Stout Sausage with Onion Gravy and Mashed Potatoes Recipe

If you’ve ever been craving that classic comforting dish that just feels like a warm hug on a plate, you’re in for a treat with this **Stout Sausage with Onion Gravy and Mashed Potatoes Recipe**. It’s one of those meals I always come back to when I want something hearty, satisfying, and just downright delicious. You’ll find that the rich stout beer adds such amazing depth to the gravy, while the sausages stay juicy and flavorful. And those fluffy mashed potatoes? They soak up that gravy like a dream. Let me walk you through how to make this fan-freaking-tastic dish that I’m sure will become a favorite in your house, too.

this Recipe

Ingredients You’ll Need

This recipe uses a few simple ingredients that come together beautifully — the key is in quality sausages and a good stout beer. Whenever I shop for this dish, I always look for fresh bratwursts and if possible, a good full-bodied stout like Guinness. Plus, russet potatoes make the mash extra creamy and smooth.

• Sausages: Bratwurst works best because they hold up well to cooking and have a great flavor.
• Olive Oil: Use a neutral-tasting oil to brown your sausages without overpowering them.
• Stout Beer: Guinness is my go-to—it adds that deep, slightly bitter cocoa undertone that plays magic in the gravy.
• Russet Potatoes: Ideal for a creamy, fluffy mash that soaks up the gravy perfectly.
• Butter: Adds richness to both the potatoes and the onion gravy—you’ll want unsalted so you can control sodium.
• Buttermilk: I love it in mashed potatoes for that subtle tang and extra creaminess.
• Onion: Thinly sliced for caramelizing — the key to the gravy’s sweetness.
• Flour: Essential for thickening the onion gravy.
• Beef Broth: Adds savory depth to the gravy—homemade or store-bought both work.
• Salt & Pepper: To season everything just right.

Variations

I like to keep the core of this recipe traditional, but I’ve experimented a bit over time. Feel free to tweak it according to your tastes or dietary needs — that’s how you really make it your own.

• Use Different Sausages: I tried spicy Italian sausages once and it added a lively kick to the dish—super tasty if you want a bit of heat.
• Dairy-Free Mash: Swap butter and buttermilk for olive oil and unsweetened almond milk to make this gluten and dairy-free.
• Beer Alternatives: If stout isn’t your fave, a malty brown ale works well in the gravy without sacrificing flavor.
• Make It Vegan: Use plant-based sausages, vegetable broth, and vegan butter alternatives for a cruelty-free twist.

How to Make Stout Sausage with Onion Gravy and Mashed Potatoes Recipe

Step 1: Cook the Sausages with Stout Beer

Heat your olive oil in a skillet over medium-high heat. Add the sausages and pour in about 3 ounces of stout beer. Cover the pan but crack the lid to let steam escape—it helps keep the sausages juicy while cooking. Let them cook covered for about 10 minutes, turning halfway through. Then remove the lid, letting the beer reduce until it just coats the sausages. Lower the heat to medium-low and continue cooking with the lid on, turning occasionally, until they’re browned and cooked through—about another 10 minutes. This gradual approach keeps the sausages tender but with a beautiful sear.

Step 2: Make the Stout Onion Gravy

While the sausages cook, start your gravy. Melt 2 tablespoons of butter in a pot over medium-high heat and add your thinly sliced onions. The trick here is to let the onions cook slowly without stirring too often so they brown evenly and develop that lovely sweetness—5 to 10 minutes should do it. Once browned, sprinkle on 2 tablespoons of flour and cook it for 2-3 minutes, stirring constantly to avoid lumps. Next, pour in 1 cup of stout beer and scrape the pan’s bottom to loosen all those delicious brown bits. Add 1 cup of beef broth and simmer the gravy until it’s smooth and no longer foamy—around 10 to 15 minutes. Season with salt and pepper to your liking. Your kitchen will smell incredible at this point, trust me!

Step 3: Prepare the Mashed Potatoes

In a large pot, cover peeled and sliced russet potatoes with water and bring them to a boil. Cook until they’re tender when pierced with a fork—usually about 15-20 minutes depending on size. Drain well, then add butter and buttermilk. Mash until smooth but still a little fluffy; I always like leaving a few small lumps for texture. These mashed potatoes are the perfect pillow to soak up the onion gravy and that rich stout flavor.

Step 4: Assemble and Serve

To serve, spoon a generous portion of mashed potatoes onto each plate. Nestle the browned sausages on top, then lovingly ladle warm stout onion gravy over it all. This vibrant, hearty dish shines best when served immediately, but it also keeps well for leftovers. Enjoy the perfect balance of meaty, savory, and creamy in every bite!

How to Serve Stout Sausage with Onion Gravy and Mashed Potatoes Recipe

Garnishes

I love to sprinkle a little freshly chopped parsley or chives on top of the mashed potatoes—adds a pop of color and fresh flavor that cuts through the richness. Sometimes a light dusting of cracked black pepper or a swipe of whole grain mustard on the side works beautifully with the sausage.

Side Dishes

While the mash and sausage are filling enough, I occasionally serve this with some steamed green beans or sautéed mushrooms to balance the plate. A simple garden salad with a tangy vinaigrette pairs well, too, to lighten things up.

Creative Ways to Present

For special occasions, I like to plate this rustic-style in deep bowls, layering the mash first, then sausage tucked in, topped liberally with onion gravy and garnished with herbs. It feels cozy yet special. Another fun presentation is serving mini bangers on a bed of creamy mash in small ramekins for individual portions at a dinner party.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in airtight containers in the fridge for up to 3 days. The sausages hold up beautifully, and the gravy actually thickens nicely, making for great next-day flavors. Just be sure to keep the mash separate or it might get a bit too soggy.

Freezing

If you want to freeze, I recommend storing the sausage and gravy together in a freezer-safe container, while the mashed potatoes freeze best separately in a zip-top bag. They’ll keep well for up to 2 months. When thawed, everything tastes surprisingly fresh!

Reheating

Reheat leftovers gently on the stovetop, ideally in a covered skillet or pot over low heat to avoid drying out the sausages. Add a splash of broth or milk to loosen up the mashed potatoes as you warm them. The gravy can be warmed separately and poured back on when serving.

FAQs

Final Thoughts

This Stout Sausage with Onion Gravy and Mashed Potatoes Recipe really holds a special spot in my heart—it’s a meal that’s cozy and indulgent without being complicated. Whenever I make it, the whole house fills with comforting aromas, and my family always digs in with happy sighs. I hope you find the same joy making and sharing this dish as I do. So grab your stout, dust off your skillet, and get ready for some seriously satisfying comfort food!

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