Bangers and Mash

How to make it

1. For the Sausages: Heat the olive oil in a pan over medium-high heat. Add the sausages and the stout beer to the pan and cover with a lid. Leave a slight crack on the side to allow the steam to escape. Cook for 10 minutes, flipping them over halfway through. Reduce the heat to medium low. Remove the lid and allow some of the liquid to reduce. Continue cooking the sausages for another 10 minutes, rotating them every few minutes until cooked and evenly browned. 
2. For the Mashed Potatoes: Add the potatoes to a pot filled with cold water. Bring the water to a boil and cook until the potatoes are tender. Drain the potatoes and return them to the pot. Mash the potatoes and mix it together with the butter and buttermilk. Season with salt and pepper to taste.
3. For the Gravy: Heat a sauce pot over medium-high heat. Melt the butter then add in the onions. Cook the onions for 5-10 minutes until slightly caramelized. Sprinkle in the flour and cook for another 2-3 minutes. Pour in the stout beer and Lee Kum Kee Panda Brand Sweet Soy Sauce to deglaze the pan. Use a wooden spoon to mix and scrape the brown bits off the bottom of the pan. Add in the beef broth and allow it to simmer until the gravy has slightly reduced and thickened, about 10-15 minutes. Season with salt and pepper to taste. Serve with a spoonful of mashed potatoes topped with sausages and the gravy. Garnish with parsley and enjoy!