In a skillet over medium-high heat, heat oil and butter until butter is melted. Brown your Irish Bangers until they are crispy on all sides. Add chopped onion and allow it to cook with the sausage until soft and slightly browned. Add Guinness beer to de-glaze the pan. Next, sprinkle flour over the onions in your pan and stir to coat. Cook just until lightly browned. Add beef broth and Dijon mustard and stir to combine. Lower heat to medium-low. Cover pan and allow to simmer for 15 minutes. 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. Salt and pepper to taste.

Please know that I am totally not going to tell you how to make your mashed potatoes, nor will I judge you either way. You know how you and your family like them. 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. Then continue making the mashed potatoes as you normally would. If you are making instant, simply add the kale to the water as you are bringing it to boil.

Serve your Bangers over a heaping pile of mashed potatoes. ENJOY!