Emmet's Bangers & Champ in Guinness Gravy
Quarter red potatoes and boil, skin & all, in salt water.
Dice a bunch of scallions/green onions and stir into some milk in a saucepot. Heat it on low and keep it stirred so it doesn't stick & burn.
When the potatoes are done but still firm (poke with fork); pour off the water. Put them back on the hot stove for a minute, chuffing them to evaporate the last of the water. Pour in the onions & milk, and mash up with a hand masher, just until mashed; too much and they get pastey...it's OK if they're still a little chunky, and you should see plenty of green, and smell the onions.
Fry up some of your favorite sausages (Alternatively, roll them up in pastry dough and bake them until golden; about 30 minutes at 350 degrees).
butter (not margarine)
2 large onions, peeled and finely diced (I like Vidalias myself)
1 cup beef stock (preferably the real thing from a roast; not that thin pitiful stuff from a can)
2 tsp flour
1 cup Guinness
1 tbsp malt vinegar & some salt & pepper, to taste
Heat the butter in a frying pan, and when it has melted add the onions. Stir and cook SLOWLY over a low heat for 25-30 minutes until they are completely soft and quite brown (the lower and slower, the more they caramelize and the sweeter they get).
Meanwhile bring the stock to a boil and boil down until the volume is reduced by half, stirring occasionally. Stir the flour into the onions and cook for a minute, and then add the stock and the Guinness (if you want garlic, add it just before the liquid, stirring just until you can smell it). Stir for a minute or two then turn down low and leave to simmer. If it gets too thick, cut with more beer.