This Bangers & Mash with Guinness Onion Gravy is a St. Patrick’s Day favorite!
One week and counting folks, and then it’ll be time to break out the beer and bangers!
St. Patrick’s Day wouldn’t be complete without Bangers & Mash with Guinness Onion Gravy at the Dwyer House. It’s a tradition. And believe me, with a name like Dwyer, this is one holiday we know how to celebrate! Do you guys have any traditions? Corned beef and cabbage? Irish soda bread? Do tell. I’m curious to know!
Now technically, Irish people do not call their sausages bangers, British people do. But people in other parts of the world call Irish sausages bangers. Go figure. Kind of confusing, I know. But since I’m serving up my bangers with Guinness onion gravy and Guinness Beer is, without a doubt Irish beer, let’s call it Irish cuisine and call it a party, ok?
As I’ve mentioned before on the blog, I’m not a beer girl. In fact, I’ve never even indulged in an entire beer, ever. A sip here or there, but that’s it. But the funny thing is, I love the taste it gives to food. Call me crazy. (Don’t worry, you won’t be the first.)
So this Guinness onion gravy is really the star of the show. This year, I decided to change up the recipe and use Guinness Blonde instead of the Guinness Extra Stout. The Blonde Guinness is light and flavorful with a “lingering malt and biscuity finish”. It worked perfectly!
I cook my bangers in my cast-iron skillet with a bit of olive oil until they’re nicely browned and heated through. I also go the extra mile and make homemade mashed potatoes, but feel free to buy pre-made if you want to make it easy on yourself. Serve the bangers over the mashed potatoes, and slather the whole kit and kaboodle in gravy. Then pour yourself an extra Guinness because that’s what any upstanding Irishman would do on St. Patty’s Day! Enjoy!
And as I mentioned on Monday, today you get a St. Patrick’s Day bonus! Consider it the gold at the end of the rainbow. My friend Lynn from The Road to Honey organized a fabulous group of 17 bloggers who are sharing their favorite treats for the upcoming holiday. We’ve got you totally covered!
- 6 large banger sausages
- 2 Tbsp. olive oil
- Guinness Onion Gravy:
- 2 Tbsp. butter
- 1 Tbsp. olive oil
- 2 medium yellow onions thinly sliced
- 2 Tbsp. all-purpose flour
- 2 cups Blonde Guinness Beer
- 1 Tbsp. Dijon Mustard
- 1 Tbsp. Worcestershire sauce
- 2 tsp. granulated sugar
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- Mashed Potatoes:
- 2 lb. russet potatoes
- 4 Tbs. 1/2 stick butter
- 1/2 cup whole milk
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
Guinness Onion Gravy: Melt the butter in a large skillet over medium-high heat. Add the olive oil and the onions and saute, stirring often, until caramelized, about 30 minutes.
Add the flour and cook until golden brown, 2-3 minutes.
Add the Guinness, Dijon, worcestershire, sugar, salt and pepper. Reduce heat to low and simmer until thickened, about 8-10 minutes.
Bangers: Heat oil in a large cast-iron skillet over medium heat. Add bangers and cook until evenly browned on both sides and cooked through, about 12-15 minutes.
Mashed potatoes: Peel potatoes and cut into large chunks. Place in a saucepan with water to cover, salt the water and bring to a boil over medium heat. Cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain and mash with a potato masher. Add the butter and milk and continue to mash until smooth. Season with salt and pepper.
To assemble: Place mashed potatoes on plate, top with a sausage and gravy.