Bevier Cafe Recipe Bangers & Mash with Stout Gravy

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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
    Mashed Potatoes
    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.

    Demi-Glace
    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.


    Stout 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.

    Bangers (Sausages)
    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.

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