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Bangers & Mash with Guinness Onion Gravy

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This Bangers & Mash with Guinness Onion Gravy is a St. Patrick’s Day favorite! It’s so flavorful!

Bangers & Mash with Guinness Onion Gravy

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!

Bangers & Mash with Guinness Onion Gravy

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?

Bangers & Mash with Guinness Onion Gravy

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!

Bangers & Mash with Guinness Onion Gravy

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!

 

The Road to Honey |  Guinness Irish Stew Mini Pot Pies
Seasons & Suppers | Irish Spice Bag
Salted Plains | Vegan Mint Chocolate Bark

 

Bangers & Mash with Guinness Onion Gravy
Print
Bangers & Mash with Guinness Onion Gravy
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
Servings: 4 servings
Author: MaryAnn Dwyer
Ingredients
  • 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
Instructions
  1. 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.
  2. Add the flour and cook until golden brown, 2-3 minutes.
  3. Add the Guinness, Dijon, worcestershire, sugar, salt and pepper. Reduce heat to low and simmer until thickened, about 8-10 minutes.
  4. 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.
  5. 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.
  6. To assemble: Place mashed potatoes on plate, top with a sausage and gravy.

 

 

Bangers & Mash with Guinness Onion Gravy

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Comments

  2. Dawn - Girl Heart Food says

    Whatever this is called, I call it delicious, Mary Ann! I would just dive right into this and that Guinness onion gravy! Pour it on! Extra for me please! Years ago, I wasn’t fond of beer. But, now I do enjoy and it definitely is awesome in food! Can’t wait to try this one and I’m not going to wait until St. Patrick’s Day :) Pinned, of course. Have a wonderful weekend, my friend! XO

    Reply

  3. Cheyanne @ No Spoon Necessary says

    Lol, the whole bangers thing has always made me laugh.. and little confused. Regardless of what it’s called and where, this bangers and mash looks amazing, Mary Ann! That Guinness Onion Gravy looks beyond words amazing! Seriously, I want to bathe in that stuff! So happy to be partaking in the St. Pattys day feast with ya, my dear! Pinned! Cheers!

    Reply

  5. Jennifer @ Seasons and Suppers says

    Love bangers and mash, as does my Irish husband, so it’s on the menu regularly. Can’t wait to try your version! I’m not a beer drinker either, but cook with it regularly, too. When I can convince my husband to donate a can to the cause ;)

    Reply

  6. Karen @ Seasonal Cravings says

    Mary Ann, I am so with you on this weird beer thing. I would never drink a whole beer but will drink cocktails that include beer or chili with beer in it. It gives such unique flavor to food. I could see myself pouring this Guinness Onion Gravy on lots of dishes…pork chops, steak, sweet potatoes!

    Reply

  7. annie@ciaochowbambina says

    Oh man…I’d put that gravy on everything! I have to admit I do love an icy one every now and again but cooking with beer – whether in gravy or ice cream ;) – makes for a real treat! Love this dish, my friend!!

    Reply

  9. Naomi says

    I’m not a beer girl either, but in food — it makes it even more fabulous sometimes! This dish looks wonderful, so savory and full of flavor.

    Reply

  10. Gerlinde | Sunnycovechef says

    My kind of food Mary Ann. I love sausages with mashed potatoes and your gravy is amazing and makes this dish special. I always drink beer when I am in Germany but I have never cooked with it. I saw some great bratwurst at the butcher and will make them with your gravy . Thanks Mary Ann, have a great weekend.

    Reply

    • Mary Ann says

      It’s my kind of food too Gerlinde! Tom and I both loved the brats and different sausages when we were in Germany years ago! And Tom LOVED the beer! Happy weekend to you too!

      Reply

  12. Cindy says

    Irish cuisine it is! It is early morning here in Los Angeles, and I am thinking that for breakfast today, “bangers-mash” has a nice ring to it. Lingering malt sounds perfect as I am salivating looking at these images. I named both my kids after proper Irishmen, Gavin and Liam. Although our family in Colombia has converted them to Gavino and Liamcito. Oh well, onward with beer and gravy and bangers.

    Reply

  16. Tamara Andersen says

    Oh the gravy! I love beer in a glass, and in the food (including dessert). In fact, we do home brew… So, I learned something today about “bangers.” Haha. I’m with the others, though, whatever you call them, your version looks and sounds amazing – especially that Guinness gravy! Gorgeous dish :-) Happy St. Patty’s Day Mary Ann!

    Reply

    • Mary Ann says

      I know! It’s one of our favorites Tamnara! Some bangers, mash and gravy and one of your winning cocktails and we’re all set for St. Patty’s Day! Happy Friday!

      Reply

  18. Meg | Meg is Well says

    That onion gravy looks so amazing! I’m jealous of your tradition because I would have loved growing up eating this! I used to be such a beer girl and I still love it but I can hardly finish one beer either. But I would still down one with this-the match is too good to pass up!

    Reply

  21. Marissa says

    I live in beer town USA – Bend, OR – never a whole beer!? Wow… But, if I’m being honest, I’m more of a red wine girl.

    However! This is a genius use of beer in my book – those sausages look cooked to perfection and I love that the mash below would soak up all of the good stuff as you cut into the sausages. My kind of comfort food!

    Reply

  25. Geraldine | Green Valley Kitchen says

    Mary Ann – this is bringing back memories for me! Both my parents are British and always talked about bangers and mash when we were kids! PS: I’m not a huge beer fan (give me a glass of wine anytime) but after a long, hot day of gardening a beer is so refreshing. Happy weekend!

    Reply

    • Mary Ann says

      I always hear people say when they’re out in the sun there’s nothing like a cold beer! I’ll take a can of Coke! Lol! These bangers really are delicious with the onion gravy. Always a Srt. Patty’s Day tradition at out house.

      Reply

  27. Kate @ Framed Cooks says

    As a fellow Irish girl, we do it all at my house, from the corned beef to the colcannon to the soda bread to the Guinness! And as a fellow food photographer, my hat is off to you for these GORGEOUS pix of bangers and mash – that is not an easy shot but as usual you did it! Happy St. Pat’s, Mary Ann!

    Reply

  28. Lynn | The Road to Honey says

    I’m like you Mary Ann. I’m totally NOT a beer drinker…and I would venture to say your sip or two of beer has the amount I’ve consumed in my lifetime beat. But, like you, I’m A-ok with it being used in recipes especially when the recipe looks this outstanding. Your guys sure are lucky to have a mom that cooks such spectacular food.

    Reply

    • Mary Ann says

      I have so much fun cooking for my boys Lynn! I’ve learned a few things from both of them too. I can’t wait to see what Casey learns while he’s in Shanghai! Hopefully his host family teaches him an authentic dish or two that I’ll be able to share on the blog. I’m sure he won’t be eating banger and mash for St. Patty’s Day while he’s there.

      Reply

  29. Debs says

    Love this Mary Ann. The first time I got drunk in my life was on 2 beers. It turns my stomach now, but funny enough, I love it in stew, so this is perfect! Looks delicious!

    Reply

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