Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
  • 1/2 cup (120ml) whole milk
  • 4 tablespoons (57g) unsalted butter, cut into pieces
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30ml) olive oil
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon (15ml) olive oil
  • 1 lb (450g) beef sausages, preferably thick-cut (e.g., Cumberland, or similar)
  • 1 cup (240ml) dark beer (e.g., stout, porter)
  • 1 cup (240ml) beef broth
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon (15g) all-purpose flour
  • 2 tablespoons (30ml) water
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Boil the potatoes until tender. Drain and return to the pot. Mash with milk and butter until smooth and creamy. Season with salt and pepper. Keep warm.
  2. Sauté sliced onions in olive oil over medium-low heat until deeply golden brown and sweet, stirring occasionally. Add sugar, salt, and pepper during the last 10 minutes.
  3. Heat olive oil in the large pot. Brown sausages on all sides. Remove sausages and set aside.
  4. In the same pot, deglaze with dark beer, scraping up any browned bits from the bottom. Add beef broth, Worcestershire sauce, thyme, and bay leaf.
  5. Return sausages to the pot. Bring to a simmer, then cover and reduce heat to low. Braise for at least 45 minutes, or until sausages are cooked through and the sauce has thickened slightly.
  6. In a small bowl, whisk together flour and water to create a slurry. Slowly whisk the slurry into the braising sauce. Simmer for a few minutes until the sauce thickens to your desired consistency.
  7. Place a generous scoop of mashed potatoes on each plate. Top with caramelized onions and beer-braised sausages. Spoon over the braising sauce. Garnish with fresh parsley, if desired.