Ingredients:

  • 500g Yukon Gold potatoes, peeled and cubed
  • 60g unsalted butter, softened
  • 60ml heavy cream, warmed
  • 0.5 tsp sea salt
  • 0.25 tsp white pepper
  • 450g Irish Bangers or Bratwursts
  • 1 tbsp neutral oil
  • 1 large yellow onion, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 200ml Guinness Stout
  • 250ml low sodium beef stock
  • 1 tsp Worcestershire sauce
  • 1 tsp brown sugar

Instructions:

  1. Boil the cubed potatoes in salted water for 15 minutes until tender. Drain and steam dry for 2 minutes. Pass through a ricer, then fold in 60g softened butter and 60ml warm heavy cream until fluffy. Transfer to a piping bag with a star tip.
  2. Cut raw sausages into 1-inch rounds. Heat 1 tbsp oil in a skillet over medium-high heat. Sear the sausage bites until browned and the internal temperature reaches 160°F (71°C). Remove and set aside, retaining fat in the pan.
  3. In the same skillet, sauté sliced onions in 2 tbsp butter until mahogany brown. Stir in 1 tbsp flour and cook for 1 minute. Deglaze with Guinness, whisking to incorporate pan fond. Add beef stock, Worcestershire sauce, and brown sugar; simmer until thickened.
  4. Pipe a small swirl of mashed potatoes onto a serving platter. Place one warm sausage bite on each swirl. Drizzle with a teaspoon of the Guinness onion gravy and secure with a toothpick.