Festival Foods Recipe: Bangers & Mash With Guinness Onion Gravy

• 1 (19 oz.) pkg. JOHNSONVILLE Irish O’ Garlic Sausage
• 8 Tbsp. butter, divided
• 1 medium yellow onion, thinly sliced
• 4 Tbsp. flour
• 1 (12 oz.) bottle Guinness Extra Stout beer
• 1 (14.5 oz.) can low-sodium beef broth
• 1 Tbsp. Dijon mustard
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. brown sugar
• ½ tsp. salt, plus additional to taste
• ¼ tsp. black pepper, plus additional to taste
• 1 lb. russet potatoes, peeled and chunked
• ½ cup milk

1. Cook sausage according to package directions.
2. Gravy: In a large skillet, over medium-high heat, cook and stir onions in 4 Tbsp. butter for about 20 minutes until caramelized.
3. Add flour; cook and stir about 2-3 minutes until golden brown.
4. Add the Guinness, beef broth, Dijon, Worcestershire, sugar, ½ tsp. salt and ¼ tsp. pepper. Reduce heat to low and simmer 15-20 minutes until thickened; set aside.
5. Potatoes: Bring a large pot of salted water to a boil over high heat. Add potatoes; cover. Cook until potatoes are tender when pierced with a fork; about 15 minutes.
6. Drain and mash with potato masher. Add 4 Tbsp. butter and milk; continue to mash until smooth.
7. Season with salt and pepper to taste.
8. To assemble: Place mashed potatoes on plate; top with sausage and gravy.

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