Buttery cream cheese mashed potatoes topped with Guinness cooked bratwurst sausages and rich onion gravy flavored with thyme, mustard, and more Guinness.
- Cream Cheese Mashed Potatoes (3lbs Yukon Gold potatoes, 6-oz cream cheese, 4-oz butter, 1/2 cup milk, salt and pepper)
- 3 tbsp butter
- 2 large yellow onions, peeled and cut into 1/4-inch thick slices
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp ground black pepper
- 3 tbsp all-purpose flour
- 21 ounces Guinness, divided
- 2 cups chicken stock
- 1 tbsp grainy mustard
- 1 bay leaf
- 2 tbsp vegetable oil
- 8 bratwurst sausages
- 1/2 cup chopped fresh parsley
- Prepare Cream Cheese Mashed Potatoes. Cover and keep warm while making the sausages and onion gravy.
- Heat butter in a large saucepan set over medium heat until melted. Add the onions, Worcestershire sauce, thyme, salt and pepper. Cook, stirring frequently, until the onions are a rich golden brown, about 10-15 minutes.
- Sprinkle the flour over the browned onions and cook, stirring constantly, for 1 minute. Slowly pour in 7 ounces of Guinness, stirring constantly as you pour. Pour in the chicken stock, then add the mustard and bay leaf. Turn the heat up to medium-high and the gravy to a boil, then turn the heat down to medium-low and let simmer for about 30 minutes, stirring frequently.
- While the gravy simmers, add the vegetable oil to a large skillet and heat medium-high heat until the oil is shimmering. Add the sausages to the hot oil and let cook on one side until browned, about 4 minutes. Turn the sausages over and let brown on the other side.
- Pour the remaining 14 ounces of Guinness into the pan with the sausages and turn the heat down to medium. Let cook until the sausages are completely cooked through and most of the Guinness has evaporated, 10-15 minutes.
- Taste the gravy and add more salt, pepper, or mustard if desired.
- To serve: Top a generous amount of cream cheesed mashed potatoes with one or two sausage and a couple spoonfuls of onion gravy. Sprinkle with a bit of fresh parsley.