For a simple, rustic Irish meal, look no further than this classic Irish Bangers and Mash. The rich onion gravy is simple to make in the same pan you cook the sausages. Serve with mashed potatoes for a hearty supper.
Heat the skillet over medium heat and add the olive oil and butter. When the butter is melted and pan is hot, place the bangers into the skillet and cook, turning with the tongs every minute or so, until they brown on all sides and are cooked through (about 10-12 minutes). Transfer the bangers to another dish.
Add the sliced onions to the skillet and cook, stirring regularly and scraping the bottom of the skillet, so the onions and fond don't burn. Cook the onions until they're tender, about 6 minutes, then stir in the minced garlic and cook for 1-2 minutes more.
Add the flour, kosher salt and black pepper and stir until the flour is absorbed into the onions and they look pasty. There should be no dry bits of flour left, and if there are, add another teaspoon of butter to the pan and continue to stir until it has formed a paste.
Deglaze the pan with about 1/2 cup of beef broth, stirring constantly and scraping the bottom of the pan to loosen any stuck on bits.
Add the remainder of the beef stock, slowly, stirring constantly and bring to a boil over medium high heat. Cook the boiling gravy for about 1 minute until the sauce thickens.
Transfer the bangers back to the onion gravy and simmer over medium heat with the lid on for 2-3 more minutes until it's heated through.