Bangers and Mash with Onion Gravy

bangers:

• 1 pound sausage uncooked (Johnsonville bratwurst original) recommended
• 1 tablespoon olive oil
• 1 tsp garlic salt
• 1 Tbsp beef broth 

mashed potatoes:

• 3-4 russet potatoes peeled and sliced
• 2 tablespoons butter
• 1/2 cup buttermilk, milk, cream
• Salt & pepper 

stout onion gravy

• 2 tablespoons butter
• 1/3 medium sized onion sliced thin
• 3 tablespoons gravy mix
• 1 cup beef broth
• salt & pepper to taste

sausages:

• Heat oil in a skillet over medium high heat. Add sausages and stout. Cover with lid and crack just to allow enough steam to escape. Cook covered for about 10 minutes, turning half way through.
  
• After they've cooked for 10 minutes, remove lid and allow the liquid to reduce a bit and coat the sausages. When the liquid is almost gone, lower heat to medium low and continue cooking with the lid on, rotating occasionally, until evenly browned and cooked through, about another 10 minutes.
  

gravy:

• In a separate pot, heat butter over medium high heat. Add sliced onions and cook until slightly brown and fragrant, 5-10 minutes. Sprinkle with gravy mix and stir for 2-3 minutes.
  
• Add beef broth and allow to simmer until no longer foamy, 10-15 minutes.
  

potatoes:

• In large pot cover potatoes with water and bring to a boil. Cook until soft. Drain and add butter and buttermilk. Mash to your preferred consistency.
• To serve, top potatoes with sausage(s) and top with gravy.
• Additional sides include roasted carrots, turnip, broccoli, and steamed peas.