Ingredients

Bangers:
1 teaspoon grapeseed oil
2 pounds English or Irish sausage
24 ounces Guinness beer
1 medium onion, diced

Mash:
6 large potatoes, peeled and cut into 1-inch chunks
1 large white onion, diced
1 cup shredded white Cheddar
4 tablespoons butter, cut into cubes

1/2 cup heavy cream

Tobacco onions:
3 to 4 liters canola oil, as needed for deep-frying
1/4 cup all-purpose flour
2 tablespoons cornstarch
1 tablespoon garlic powder
1 tablespoon paprika
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 white onion sliced thin

For the bangers:

Directions

Heat grapeseed oil over medium-high heat in
a saute pan with a lid. Sear sausage on all sides. Add beer and onion to pan, turn heat
down to low and braise until sausage is cooked through, about 50
minutes.

Ingredients

For the mash:

Directions

Boil

potatoes and onion until potatoes are tender and strain. Return to pot and stir in cheese,
butter, and heavy cream. Mash by hand, then whip with an electric beater and keep
warm.

Ingredients

For the tobacco
onions:

Directions

Heat deep-fryer to 375 degrees F or as directed by
manufacturer for similar foods.

Remove sausage to a utility platter and let rest. Strain braising liquid through a chinois
and return to pan. Let reduce by two-thirds.

Make the tobacco onions, by combining flour, cornstarch, garlic powder, paprika, salt and
pepper. Dust onions with mixture and deep-fry until crispy. Drain on paper towels.

Slice sausage on the bias. Spoon some mashed potatoes in the center of serving plate. Top
with sausage and tobacco onions. Serve with some braising liquid.