If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 lb pork sausages (preferably British bangers, though a good pork sausage would do)
1 tablespoon salted butter
1 medium yellow onion, thinly sliced
2 tablespoons all-purpose flour
8 ounces beef broth
1-12 ounce bottle Guinness (only using 8 ounces, but you drink the rest)
1 teaspoon each of Kosher salt and fresh ground pepper
1 tablespoon cooking oil
1-2 cups cooked mashed potatoes
Directions
Bring one medium-size pot of water to barely a simmer; add the sausages and cook for 20 minutes
Meanwhile in a large non-stick pan, melt 1 tablespoon of butter and add onions; cook until nicely caramelized, 5-7 minutes
Add flour to onions, stir well and cook for another minute or so
Slowly add beef broth and 8 ounces of Guinness, letting the sauce come to a low simmer, stirring occasionally until thickened - season with salt and pepper to taste and keep warm
Heat a medium non-stick pan over medium, and a little oil and sear on all sides until nicely golden brown
To serve, place a small scoop of mashed potatoes onto a plate, top with sausages and spoon the Guinness gravy over the top
