Bangers and Mash

I made this for St. Patrick's day instead of corned beef and cabbage, I prefer not to eat corned beef. This is an awesome alternative. Irish pub meal must. So I received a lot of confusion when I posed to my facebook. Whats a banger, well the name 'bangers' originated the use of cheap sausages, created using an excessive amount of water, which caused them to explode inside their casings if not prepared the right way... 'bang'. Today it is important to use high quality sausages. If you can find Irish Cumberland sausages use these. but I fund a English banger made by Isernio's, They have the best sausages ever. I highly recommend them.

Ingredients
2 13oz package of Cumberland Sausage (4 links each)
1 tablespoon oil
1 onion
1 can Guinness
2 pounds potatoes
2 tablespoons flour
4 cups beef stock
4 tablespoons cream
2 ounces butter
Salt and pepper

Method

Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 tablespoon oil. Cook until brown and pour beef into pan and cook until deglazed. Slice the onion.  and add the onion to the pan. Cook the onions until soft, remove sausage from pan. Then add 2 tablespoons flour, cook for 1 minute. Add the stock and return the sausage to the pan, cooking it through for about 15 to 20 minutes. Make sure you have a nice thick onion gravy.

Drain the potatoes and mash, add the cream, butter,  Season with salt and pepper. Serve bangers and gravy on top of mashed potatoes.