Irish Bangers with Onion Stout Gravy

Irish Bangers and Onion Stout Gravy

Bangers

2 pounds ground pork

1 cup breadcrumbs (Panko or other coarse ground crumb)

1 egg

1 T garlic, minced

1 T kosher salt

1 ½ tsp black pepper

¾ tsp rubbed sage

½ tsp ground allspice

Mix everything together in a bowl and set in the fridge for at least 1 hour.

Form into sausages or patties (or stuff into casings if you can)

Fry or grill the sausages until they reach an internal Temperature of 160°f

Onion Stout Gravy

3 T Butter

1 Sweet Onion, sliced

2 T Flour

½ tsp Kosher Salt

½ tsp white pepper

2 cups stout beer

½ Beef Stock

Melt butter over medium heat and add onions. Cook until onions brown a bit, stir in flour and seasoning and cook for 2 minutes, stir in Stout Beer and Beef Stock and simmer until the gravy thickens.

Add Sausages to gravy and simmer for 5 minutes.

Serve with mashed potatoes