Recipe: Sasquatch Stout Gravy Bangers and Mash

A staple in the British gastropub scene, the dish affectionately referred to as “Bangers and Mash” is the epitome of pub fare comfort food. In addition to incorporating the two best food groups known to man (meat and potatoes), the best versions include delicious gravies that can take the meal to a whole other level. Our Bangers and Mash recipe stars our 2014 CBAC Beer of the Year Award Winner, the much-loved Sasquatch Stout.

Seeing as how even the most inexperienced of home cooks can barbeque up a sausage and mash some potatoes, the focus of this post is on the Sasquatch Stout Gravy. However, we’ve included basic instructions on preparing both the sausages and the potatoes as well, just in case. Enjoy!

Ingredients:

For the Sasquatch Stout gravy:

  • 2 tbsp. salted butter

  • 2 medium onion, diced

  • 2 tbsp. all-purpose flour

  • 1 cup Old Yale Brewing Sasquatch Stout

  • 1 cup boiling water

  • 1 Knorr Beef Bouillon Cube, or similar

  • Salt and pepper, to taste

For the bangers and mash:

  • 2-3 English Bangers per person

  • 2-3 medium potatoes per person

  • Milk

  • Butter

  • Salt and pepper

  • Garlic salt (optional)

To make the Sasquatch Stout gravy:

Step 1:

Crush up your bouillon cube and add it to your hot water. Whisk until dissolved.

Step 2:

In a medium saucepan, toss in your butter and onion and sauté over medium heat for 5-7 minutes, until translucent.

Step 3:

Sprinkle your flour evenly into the saucepan, and stir to coat the onions well.

Step 4:

Pour in Old Yale's Sasquatch Stout along with your concentrated beef broth.

Step 5:

Bring to a boil and then reduce heat to a simmer. Let it simmer for 10 minutes, stirring occasionally.

Gravy recipe makes about 2 2/3 cups, (4-6 generous portions)

To make the bangers:

  1. Add heat, whether by barbecue, roasting, or frying. The bangers we had were barbecued.

To make the mash:

  1. Wash and cut your potatoes (peeling is optional), then boil in lightly-salted water until fork-tender.

  2. Drain your potatoes and air-dry for 2-3 minutes.

  3. Alternate mashing the potatoes and adding small amounts of milk, until you achieve your desired consistency.

  4. Season to taste with butter, salt, pepper, and garlic salt (optional).

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Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes at his blog, From James to Jamie