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!
Servings Prep Time
4 people 10minutes
Cook Time
45minutes
Servings Prep Time
4 people 10minutes
Cook Time
45minutes
Ingredients
Bangers and Stout-Onion Gravy
Cauliflower Mash
For Serving
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!

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!
Bangers and [Cauliflower] Mash with a Stout-Onion Gravy
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Bangers and Stout-Onion Gravy
Cauliflower Mash
For Serving
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Bangers and Stout-Onion Gravy
Cauliflower Mash
For Serving
Bangers and [Cauliflower] Mash with a Stout-Onion Gravy
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!

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