Bangers and [Cauliflower] Mash with a Stout-Onion Gravy

MARCH! Finally, March. I’m one of those people who loves winter for mostly one reason: snow. And snow days. Cozy, snuggly snow days with wine hot chocolate and lots of snowmen [I typically leave the shoveling to the sous chef, naturally]. But that said, we’ve maybe had a DUSTING of snow all winter — which is totally unacceptable, mother nature, just for the record — so I’m pretty much ready for spring. The sous chef and I have actually spent the last couple of weeks on a beach in Mexico, where the weather soared to 85 during the day and plummeted to 77 in the evenings [which explains the hiatus in posting… I’m sorry! I missed you… promise.], and of course made me more than okay with saying adios to winter.

But now that it’s March, St. Patrick’s Day is right around the corner, which brings me to this dee-lish recipe: Bangers and Cauliflower Mash with a Stout-Onion Gravy. And OMG, it was seriously amazing. Worth every. single. effort. [And it’s not even that much effort, swear!] The sous chef and I were even saying to one another that we even prefer the mashed cauliflower to mashed potatoes — and  I swear it’s not even because it’s healthier. It’s just plain yummy.

The sous chef and I were actually in Ireland this past fall, and we fell in love with so many of the traditional Irish dishes: Irish brown bread, beef stew, fish and chips, seafood stew, shepherd’s pie, and of course, bangers and mash [to name a few! I was so surprised by how yummy the food was! And perhaps more importantly, how decent the wine was… PHEW]. So I pretty much love the fact that the beginning of March gives me a perfect excuse to whip up these beauties, and help make sure your St. Patty’s Day is nothing short of delicious. Oh, and that I no longer have to wear a bikini any time soon…

Print Recipe

Bangers and [Cauliflower] Mash with a Stout-Onion Gravy

Bangers and Cauliflower Mash with a Stout-Onion Gravy is everything you need this St. Patrick's Day: delicious, healthy comfort food to celebrate the Irish!

Prep Time

10 minutes

Cook Time

45 minutes

Servings

people

Ingredients

Bangers and Stout-Onion Gravy

• 6 Bratwurst links
• 2 tablespoons olive oil divided
• 1 tablespoon butter
• 1 large onion thinly sliced
• 3 cloves garlic minced
• 1/4 cup stout beer
• 3 tablespoons flour
• 2 1/2 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper

Cauliflower Mash

• 2 heads cauliflower cut into florets
• 2 tablespoons olive oil
• 1/4 cup Parmesan cheese
• 1 tablespoon fresh thyme
• 1 tablespoon butter melted
• 1 teaspoon garlic powder

For Serving

• peas

Prep Time 10 minutes Cook Time 45 minutes Servings people Ingredients Bangers and Stout-Onion Gravy 6 Bratwurst links 2 tablespoons olive oil divided 1 tablespoon butter 1 large onion thinly sliced 3 cloves garlic minced 1/4 cup stout beer 3 tablespoons flour 2 1/2 cups beef stock 1 tablespoon Worcestershire sauce 1 teaspoon salt 1 teaspoon pepper Cauliflower Mash 2 heads cauliflower cut into florets 2 tablespoons olive oil 1/4 cup Parmesan cheese 1 tablespoon fresh thyme 1 tablespoon butter melted 1 teaspoon garlic powder For Serving peas

Instructions

Bangers and Stout-Onion Gravy

1. Heat two tablespoons of olive oil over medium heat in a large pan. Add the bratwurst links, turning occasionally (place the lid on the pan while cooking), until crisp and cooked through, about 20 minutes. Remove from heat, and tent with tin foil.
2. In the same pan, add one tablespoon of butter over medium heat. Add the sliced onion, and saute until golden-brown and soft, about 10-12 minutes. Add the garlic and cook for an additional 2-3 minutes.
3. Deglaze the pan with the stout beer, scraping up any brown bits. Let simmer for one minute.
4. Whisk in the flour, and let cook for an additional minute. Add the beef stock, Worcestershire sauce, salt, and pepper. Add additional seasoning to taste. Let simmer for 3-5 minutes to allow for the sauce to thicken.

Cauliflower Mash

1. Preheat the oven to 425 degrees. Place the cauliflower florets on a baking stone or sheet. Drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, until cooked and the cauliflower begins to turn golden-brown.
2. Using a spatula, transfer the cooked cauliflower to the food processor. Add the Parmesan cheese, fresh thyme, melted butter, and garlic powder. Season to taste with additional salt and pepper.

Serving instructions

1. Place the bangers over top the cauliflower mash. Top with the stout-onion gravy, and peas. Eat!

Recipe Notes

A stout beer would do just fine. But if your preference is wine, our choice would be the Casa Smith Cervo Barbera 2014. This luscious red from Washington state is well-structured, full-bodied and has notable cherry and peppery undertones -- a delicious choice for this bangers and mash. Cheers!

Share this Recipe