Steps

• Step 1

  When ready to cook, set the temperature to High (450F+) (260 C) and preheat, lid closed, for 10 to 15 minutes.

• Step 2

  Prick potatoes all over with a fork and place on a foil-lined rimmed baking sheet. Place garlic on a piece of foil and drizzle with oil; season with salt and pepper. Fold edges of foil up and over garlic and crimp to close creating a tight packet.

  Ingredients

  • 1 Pound russet potatoes

  • 1 Pound Yukon Gold potatoes, cut into thick strips

  • 8 Clove garlic, minced

  • 1 Tablespoon olive oil

  • As Needed salt and pepper

• Step 3

  Place on baking sheet with potatoes and put on grill. Roast potatoes until tender (about 65 to 75 minutes).

• Step 4

  Remove potatoes from grill and place in a large bowl. Cover with foil to keep warm

• Step 5

  Keeping grill set to High, preheat a large cast iron skillet on grill with lid closed for 10 minutes.

• Step 6

  Heat 1/2 Tbsp oil in skillet. Add sausages and close lid.

  Ingredients

  • 1/2 Tablespoon olive oil

  • 8 Whole pork sausage

• Step 7

  Cook for 4 to 5 minutes each side and cook until sausage reaches an internal temperature of 150 (65 C) 1degrees F (about 4 to 5 more minutes).

• Step 8

  Remove sausages onto a plate and cover with foil to keep warm.

• Step 9

  You will need 2 tbsp oil left in the skillet. Add onion and garlic and cook until golden brown (about 4 minutes). Add flour and mix through.

  Ingredients

  • 1 Large white onion, diced

  • 2 Clove garlic, minced

  • 3 Tablespoon flour

• Step 10

  Add 3/4 cup (200 mL) of beef broth and 3/4 cup (200 mL) stout to mixture. Mix in the onion and add remaining beef broth. Mix until combined.

  Ingredients

  • 3/4 Cup beef broth

  • 3/4 Cup Irish Stout

• Step 11

  Close lid and cook stirring every few minutes until the gravy thickens but is slightly thinner than you want - it will thicken as it cools.

• Step 12

  Season with salt and pepper. Cover with foil to keep warm and set aside.

  Ingredients

  • As Needed salt and pepper

• Step 13

  Halve potatoes lengthwise, then use a fork to scrape flesh into a saucepan. Squeeze garlic cloves from skins into pan. Smash mixture with a potato masher until mostly smooth with only a few lumps.

• Step 14

  Combine half-and-half and butter in a large measuring cup and pour 1/2 cup into potato mixture, stirring with a wooden spoon until incorporated and smooth. Stir in the remaining 1/2 cup of half-and-half mixture. Season generously with salt and pepper.

  Ingredients

  • 1 Cup half-and-half

  • 3 Tablespoon Salted Butter, Softened

  • As Needed salt and pepper

• Step 15

  Serve sausages with plenty of gravy and mashed potatoes. Top mashed potatoes with chives if desired. Enjoy!

  Ingredients

  • 1 Tablespoon chives, chopped