This recipe is part of my Old Yale Series, a collection of recipes that I’ve created featuring beer from Chilliwack’s award-winning Old Yale Brewery. Details of my partnership with them (disclaimer: this is a sponsored post, but the views expressed are my own), and info on where you can find their beer can be found in the introduction to the first recipe of this series, my Beer-Battered Shrimp Po’ Boys.
So, a serious question here for you: does anybody actually follow the instructions for making Kraft Mac and Cheese? Honestly, though – is that actually something that people do? I mean, the “recipe” calls for butter, so I put some in; milk is called for as well, so that goes in, too. Do I measure either of them out though, even roughly? Were I to ever feel comfortable using the phrase “hell to the no”, this would be the perfect time to use it.
I guess what I’m saying is that for most food staples, everyone has their own way of doing things. So, with that said, full admission here: this post is going to be all about the gravy. I’m including some basic guidelines for mashed potatoes, just in case you’re a culinary incompetent like me, circa 3 years ago. As for the English bangers, even less instruction is given. I mean, add some heat to them, and eventually they’ll be good to go. If you were able to find me here online, I trust you can also Google “cooking sausages” if necessary.
So if you can mash some taters and heat some meat, you’re two thirds of the way there. As for the gravy, it’s incredibly fast and easy to make. It requires no drippings (which is good, because the bangers won’t really provide you with any), and the qualities of the beer really shine through without being overpowering. Just like a wine pairing, this gravy is meant for bangers and mash, and this beer in particular makes the gravy. As I’ve mentioned with other recipes I’ve posted using Old Yale Beer, I highly recommend getting your hands on a bottle of the same beer I created the recipe with (the Sasquatch Stout in this case). If for some reason you’re unable to (it’s Canadian Brewing Award’s 2014 Beer of the Year, so you’re really missing out if that’s the case) check out the description on their site so you can find a reasonable substitution.
Bangers and Mash with Stout Gravy
For the gravy:
- 2 tbsp. salted butter
- 1 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 sized potatoes per person
- salt and pepper
- garlic salt (optional)
For the gravy:
- Crush up your bouillon cube and add it to your hot water. Whisk until dissolved.
- In a medium saucepan, toss in your butter and onion and saute over medium heat for 5-7 minutes, until translucent.
- Sprinkle your flour evenly into the saucepan, and stir to coat the onions well.
- Pour in Old Yale’s Sasquatch Stout along with your concentrated beef broth.
- Bring to a boil, then reduce heat to a simmer for 10 minutes, stirring occasionally.
For the bangers:
- Cooked to perfection using your favourite method. I barbecued mine, but you can cook them in a pan with a little water and a lid, you can bake them in the oven, or any other way you can think of.
For the smashed potatoes:
- Wash and cut (but don’t peel) your potatoes (obviously, the smaller you cut them, the faster they’ll cook). Place them in boiling water that’s been lightly salted. Boil just until the potatoes are fork-tender.
- Drain your potatoes and allow to air-dry for 2-3 minutes.
- Grab a potato masher and give them a rough mashing. Add just enough milk to achieve your desired consistency (it’s best to add a little a time, then mash, then repeat if necessary).
- Season to taste with salt, pepper, and butter. Add in a little garlic salt to taste, if desired.
Makes approx. 2 2/3 cups gravy (about 4-6 generous servings)