I know this post is a day late for St. Patrick’s this year, but I had a good reason… my kitchen sink was clogged and I had to call a plumber to fix it. Turns out it had about a dozen years of buildup in it, and after it was cleared it drains amazingly fast!
So, to make amends, I offer this dish. Bangers (what us Americans call sausage) and mash (mashed potatoes) is a traditional style food from Ireland and Britain; what makes this version more Irish is the use of Guinness stout in the gravy (but don’t worry, there isn’t a trace of alcohol left after cooking… you’ll need to pour your own pint for that! LOL). Served with a side of peas, it makes for a hearty and tasty meal to celebrate St. Patty’s. (And if you’d prefer something else that’s also traditional, you can try here, here, or here).
(A quick note: The original recipe as posted does not contain Guinness, but I liked the combination of other ingredients and substituted part of the beef broth with Guinness. I’ll include notes about this on the recipe card.)
Adapted from Melissa’s Southern Style Kitchen
Bangers and Mash with Stout Onion Gravy
Description
A traditional dish combining pork sausage (bangers) and mashed potatoes (mash) with an onion gravy flavored with Guinness stout.
Adapted from Melissa's Southern Style Kitchen
Ingredients
Instructions
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Prepare the mashed potatoes (scratch-made or instant) and set aside, keeping warm.
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In a large skillet, heat the olive oil over medium-high heat. Add the sausages and cook until browned on all sides, about 6-8 minutes. Remove sausages from the skillet and set aside, keeping them warm.
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Add the butter to the skillet. When melted, add the onions and cook until softened and just beginning to brown, about 7-10 minutes. Add the garlic and stir, cooking for another minute.
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Add the flour and stir constantly until cooked, about 2 minutes. Slowly whisk in the beef broth and Guinness, continuing to stir constantly to prevent lumps from forming. Add the Kitchen Bouquet, Worcestershire sauce, salt, pepper, and thyme, and mix thoroughly. Reduce heat to medium and cook until slightly thickened, about 10 minutes. Note this gravy will be thin for serving and thickens as it cools.
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For one serving: Place 3/4 cup of mashed potatoes on a plate, spreading them out slightly. Place one sausage on top of the potatoes, then cover with gravy. Garnish with parsley or chives if desired.
Nutrition Facts
Servings 8
Serving Size 1 banger & 3/4 cup mash with gravy
- Amount Per Serving
- Calories 486kcal
- % Daily Value *
- Total Fat 35.2g55%
- Saturated Fat 12.5g63%
- Cholesterol 60mg20%
- Sodium 1606mg67%
- Potassium 433mg13%
- Total Carbohydrate 20.2g7%
- Dietary Fiber 1.8g8%
- Sugars 3.3g
- Protein 18.7g38%
- Calcium 57 mg
- Iron 2 mg
- Vitamin D 200 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- Any generally plain and lightly seasoned pork sausage can be used:
- Irish bangers or Irish sausage (depending on country and label)
- Bratwurst (this was used for the recipe photo)
- Cumberland or Lincolnshire sausage
- Mild Italian sausage
- Plain (unseasoned) breakfast links
- For a non-Guinness version of if Guinness is not available, try one of these substitutions:
- 1 1/2 cups beef broth
- 1 1/2 cups red wine
- 1 1/2 cups of any dark stout or porter
