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1
In a skillet over medium-high heat, heat oil and butter until butter is melted.
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2
Brown your Irish Bangers until they are crispy on all sides.
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3
Add chopped onion and allow it to cook with the sausage until soft and slightly browned.
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4
Add Guinness beer to de-glaze the pan.
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5
Next, sprinkle flour over the onions in your pan and stir to coat.
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6
Cook just until lightly browned.
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7
Add beef broth and Dijon mustard and stir to combine.
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8
Lower heat to medium-low.
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9
Cover pan and allow to simmer for 15 minutes.
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10
If you need to thicken your sauce a little more, simply add a tablespoon of cornstarch to 1/4 cup cold water and whisk this mixture into your sauce.
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11
Salt and pepper to taste.
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12
Please know that I am totally not going to tell you how to make your mashed potatoes, nor will I judge you either way.
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13
You know how you and your family like them.
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14
If you are making them from scratch, add the chopped kale to the water during the last 5 minutes as you are boiling your potatoes.
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15
Then continue making the mashed potatoes as you normally would.
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16
If you are making instant, simply add the kale to the water as you are bringing it to boil.
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17
Serve your Bangers over a heaping pile of mashed potatoes.
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18
ENJOY!
