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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
  • 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
  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.