• Gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a cutting board and Chef's knife, slice 1 large sweet onion. Mince 2 cloves garlic.
• Begin preparing the mashed potatoes, as directed by their recipe.

Cook the Sausages

• Meanwhile, heat 1 tablespoon extra-virgin olive oil in a large sauté pan over medium-low heat. Add 10 each bratwurst sausages and place lid on skillet. Cook for 4-5 minutes on each side until sausages reach an internal temperature of 150℉.
• Remove sausages and cover with foil to keep warm. If unable to fit all of the sausages in the pan at once, repeat with the remaining bangers.

Prepare the Onion Sauce

• Add remaining tablespoon of extra-virgin olive oil and 2 tablespoons butter to the pan and sauté the sliced onion and minced garlic until golden brown, about 3-4 minutes.
• Stir in 4 tablespoons all-purpose flour to make a roux.
• Add half of the beef broth and 1 cup Guinness Draught beer, stirring until combined. Cook over low heat, stirring every few minutes until the gravy thickens. Add the remaining broth and continue to cook until gravy thickens to desired consistency.
• Season with kosher salt and freshly ground black pepper. Add cooked sausages to the gravy. Cover to keep warm until the mashed potatoes are finished as directed by their recipe.
• Serve sausages and gravy over 4 cups Mashed Potatoes. Serves 4-6.