Wash potatoes and cut them in half or fourths and add it to a pot. Pour in cold water to fill the pot with enough water to cover potatoes comfortably with about 1-inch over potatoes.
Cook potatoes with some salt, pepper, and bay leaves until fork-tender. Drain off most of the water but save about 1/4 cup of cooking water to mix into the mashed potatoes.
Discard bay leaves.
Add butter, milk, garlic powder, and mash it until smooth. (Or leave potatoes a little chunky is you wish.) Taste potatoes to see how much salt and pepper to add and mix well.
(If potatoes look a little too thick, add a little more milk and mix.)
Sausage:
Preheat a large cooking pan over medium-high heat and add oil. Saute sausage until it gets browned on the outside and then lower the heat to medium-low.
Cook until sausage is just done and take it out of the pan. Set it aside while you prepare the gravy.
Onion Gravy:
In the same pan, add a couple of tablespoons of butter and let it melt. Add onions sauté until browned. Mix in pressed garlic and sauté until fragrant.
Sprinkle flour over the onions and mix until onions are evenly coated. Continue to stir the onions slowly and pour in the beer.
Keep stirring and slowly pour in beef stock. Stir until the gravy is smooth and starts to thicken.
Add Worcestershire sauce, sugar, salt, and pepper and let the gravy come to a simmer.
Once it’s thickened, nestle the sausages back into the gravy. Cook sausage and gravy together for a couple of minutes, flip each sausage and cook for another minute or so.