Bangers and Mash with Guinness Gravy

Instructions

1. Prepare the sausages
   Heat 1 tablespoon of oil in a large frying pan over medium heat. Add the sausages and cook for 15-20 minutes, turning occasionally until browned on all sides and cooked through. Transfer to a plate and cover to keep warm.
2. Cook the potatoes
   While the sausages are cooking, place the potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes or until the potatoes are fork-tender. Drain well and return to the pot.
3. Make the mash
   Add the warm milk and butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Cover to keep warm while preparing the gravy.
4. Start the gravy
   In the same pan used for the sausages, heat the remaining tablespoon of oil over medium heat. Add the sliced onions and cook for 10-12 minutes, stirring occasionally, until they are soft and caramelized. Add the minced garlic and cook for another minute until fragrant.
5. Thicken the gravy
   Sprinkle the flour over the onions and stir continuously for 2 minutes to cook the flour. Gradually pour in the Guinness, stirring constantly to prevent lumps from forming. Add the beef stock, Worcestershire sauce, brown sugar, and bay leaves.
6. Simmer the gravy
   Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the gravy has thickened to your desired consistency. Remove the bay leaves and season with salt and pepper to taste.
7. Serve the dish
   Divide the mashed potatoes among four plates. Place two sausages on top of each mound of potatoes. Generously spoon the Guinness gravy over the sausages and potatoes. Garnish with freshly chopped parsley and serve immediately.