The dish/recipe called “Bangers & Mash with Stout Gravy.” Bangers and Mash is a traditional dish from the UK that consists of sausages served alongside mashed potatoes with a brown gravy. The sausages we use in the Bevier Café a sourced locally from the University of Illinois Meat Science Lab.
The U of I Meat Lab Meat & Egg Sales Room is open to the public; located at 1503 S. Maryland Dr., Urbana, IL 61801; open from 1pm-5:30pm on Tuesdays/Thursdays and 8am-1pm on Fridays.
Bevier Café Bangers & Mash w/ Stout Gravy
Idaho Potatoes, Peeled 2 lbs.
Milk, 2% 12 fl. oz.
Butter, Unsalted 3 oz.
Iodized Salt ¼ Tbsp. (or to taste)
Black Pepper ¼ tsp. (or to taste)
Steam (or boil) peeled potatoes until fork tender (about 40 minutes). Heat milk and butter in a sauce pan over low heat. Place potatoes in a mixing bowl and whip (hand mixer or stand mixer) gradually with milk, butter, salt, and pepper. Recipe creates six 5 oz. servings of mashed potatoes.
Water 1 Cup
Knorr Demi Glaze Powder 3 Tbsp.
Heat water to a boil. Whisk in demi glaze powder. Cook until it turns into a thick gravy.
Yellow Onion, Minced 3 oz.
Prepared Demi-Glace (see recipe) ¾ Cup
Beer, Stout 3/4 Cup
Butter, Unsalted 1 ½ Tbsp.
Sauté the butter and onions until the onions become translucent. Add the stout beer and demi-glace. Bring to a boil and cook until the mixture thickens (about 10 minutes.) Season to taste if needed.
Bratwurst Sausages (Pork or Beef) 6 each
Grill the brats until fully cooked through. Hold at 140*F or warmer until ready to serve.
To serve the dish, scoop 5 oz. of mashed potatoes in the center of a plate. Place one bratwurst in the middle of the plate; resting on the potatoes. Drizzle with 2 fl. oz. of Stout Gravy.