Separate the Garlic (4 clove) but don’t peel it. Leave it in it’s skin. Make sure the garlic cloves are similar in size, else the smaller ones get burnt.
Coat the garlic in oil.
Set the oven to 400 degrees F (200 degrees C).
On a cookie sheet with parchment paper, put the garlic in and roast it. Keep it in for 10 minutes for smaller cloves and 15-20 minutes for larger cloves, but check at the 10-minute mark to see if it has browned and softened before adding extra time to it since ovens and garlic sizes vary. You’ll know it’s done when it is golden brown.
Once the garlic is cool enough to handle, peel the skins off, remove the hard nubs on the bottom end, and set aside.
Scrub the Potato (4) to remove the dirt.
In a large pot, add in Bay Leaf (3) and the potatoes.
Add enough water to the pot to cover the potatoes and a dash of Salt (to taste).
Set the stove to medium-high heat and cook the potatoes for 30-40 minutes. This will vary depending on the size of the potatoes. You’ll know it’s done when you can insert a knife into it smoothly and it doesn’t feel like a crunchy apple in the middle.
When the potatoes are done, drain the water out of the pot.
If you are peeling the potatoes, do it now.
In a bowl, combine the roasted garlic, Milk (1 cup), Butter (2 tablespoon) and potatoes and start mashing! Mash it lots for a creamier mashed potato, and mash it less for a chunky rustic mashed potato.
Add some Salt (to taste) but not too much, since the gravy has salt too. Set the mashed potatoes aside for later.
With a sharp knife, make a slit down the Sausage (3) and remove the meat and break it up into small pieces. Discard the casing. You can also just slice them with the casing on.
In a large skillet pan, set the stove to medium-high heat and cook the sausage for 20 minutes or until cooked through, crispy and brown.
Once the sausage is done, remove it from the pan and set aside. Leave the drippings in the pan.
Add the Onion (1) into the pan and set the stove to medium low heat. Cook this down until it is brown and caramelized. It should take about 15 minutes.
In a small bowl, combine the Corn Starch (3 1/4 teaspoon) and Water (3 1/4 teaspoon) and mix well, add it to the Beef Stock (2 1/2 cup) and stir.
Add in the beef stock and Dark Beer (1/2 cup) to the pan with the onions. Let it simmer for about 5 to 10 minutes to allow the flavors to meld.
Add in the Maple Syrup (1/2 teaspoon) and Soy Sauce (1 tablespoon).
In a bowl, combine the potatoes, sausage and gravy and dig in!