This St. Patrick’s Day, serve up some delicious Bangers & Mash with Stout Onion Gravy for a quick and easy dinner the entire family will love.
This was a fun recipe for me to make. I had never made bangers and mash before. Have I made sausage and mashed potatoes? Yes. Aren’t they they same thing? Well, yes. So, that means you’ve made bangers and mash before then, right? Pst. Semantics. I’m deeming this my first time that I’ve made bangers and mash because I served it up with a stout onion gravy and Guinness was my stout beer of choice. BAM. Now its Irish.
MY OTHER RECIPES
I took the photo above to show you just how boring this recipe is without the gravy. Boring to the eye and boring for the taste buds. Every good meal deserves a good sauce. The stout onion gravy is what ties everything together. Its basically awesome. And, although my kids like to pick out the onions, they loved the flavor of the gravy. And yes, I serve my kids lots of food that’s made with alcohol. But only after its been cooked down to no longer be boozy. The boozy stuff is only for mom and dad. If you’re judging me right now, I’m guessing you don’t cook with beer or wine.
Basically, this meal was YUM and I plan on making it many more times this year. St. Patrick’d day is just another excuse to serve it up for a quick and easy dinner.
- 1 pound sausage (I used bratwurst)
- 1 tablespoon olive oil
- 3 ounces stout
- 3-4 russet potatoes, peeled and sliced
- 2 tablespoons butter
- 1/2 cup buttermilk
- 2 tablespoons butter
- 1 medium sized onion, sliced thin
- 2 tablespoons flour
- 1 cup stout (I used Guinness)
- 1 cup beef broth
- salt & pepper to taste
- Heat oil in a skillet over medium high heat. Add sausages and stout. Cover with lid and crack just to allow enough steam to escape. Cook covered for about 10 minutes, turning half way through. After they've cooked for 10 minutes, remove lid and allow the liquid to reduce a bit and coat the sausages. When the liquid is almost gone, lower heat to medium low and continue cooking with the lid on, rotating occasionally, until evenly browned and cooked through, about another 10 minutes.
- In a separate pot, heat butter over medium high heat. Add sliced onions and cook until slightly brown and fragrant, 5-10 minutes. Sprinkle with flour and allow to cook 2-3 minutes. Add stout and scrape bottom of pan to deglaze. Add beef broth and allow to simmer until no longer foamy, 10-15 minutes.
- In large pot cover potatoes with water and bring to a boil. Cook until soft. Drain and add butter and buttermilk. Mash to your preferred consistency.
- To serve, top potatoes with sausage(s) and top with as much gravy as your heart desires.
I love this recipe. The only thing I changed is when sautéing the onions, I sprinkle a couple spoonfuls of brown sugar. It makes the stout gravy awesome.
What an awesome suggestion, Gail! LOVE IT! -Krissy
I think this is a wonderful recipe. I’m wondering if I’ve doing something wrong though: both the temps for the bangers and the gravy seemed WAY too high. The sausages burnt, and the 3 ounces of stout evaporated in couple of seconds, with just burnt sugars and no liquid to cover the sausages. I ended up turning the temp way down and using much more stout and ended up kind of boiling them, which seems like a valid way to do it, as you would boiling brats in beer. Also, medium high for the gravy quickly burnt the butter and then ended up burning the flour. The gravy ended up being bitter, I think because of this.
I do want to emphasize this is an excellent recipe and I don’t think there’s anything wrong with the amounts of any ingredient except the beer in cooking the sausages. I’m curious to see what your thoughts are on this, especially if I didn’t do something right. I realized ovens are different, but medium high seems like more than just adjusting a knob a little.
Thanks again for the great recipe!
Hi Stephanie, I sadly have a pretty horrible gas cooktop and my “high” might be equivalent so someone else’s medium low. Sorry it burned, but glad you were able to make it work! -Krissy
I just served this recipe up and LOVED IT! I did make a few adjustments due to my husband’s dietary requests. First, I sautéed the onion in olive oil instead of butter. I used turkey brats to make it a little healthier. In the potatoes, I didn’t use butter, but instead used half a cup of sour cream, a splash of milk, salt and pepper to taste, and fresh chives from our garden. It was delicious and I will definitely make this again!
Holy smokes – that sounds amazing! Thanks for the comment!!! -Krissy
I made this dish last night warmed it up this morning and took it to work for a potluck. Got lots so positive comments on how good this dish was. Will definitely make this again.
Made this tonight for St Patrick’s Day dinner. My gravy was very thin and a little on the bitter side. I think next time I’ll use less Guinness and more broth to balance it a bit. Maybe I’ll try the brown sugar trick from the comments, too. But once the gravy was on the sausage and potatoes it lost a lot of the bitterness it had in its own and turned out to be really good. I used actual bangers, and served it with Irish soda bread. It was great and will definitely be made again and again. I just need to find a way to thicken up the gravy a touch without ruining it. (Gravy is not my forté.)
I made this recipe and much to my dismay the gravy was virtually unservable. It looked perfect – onions beautifully caramelized, gorgeous color, perfect consistency- but it was unbelievably bitter. I’m thinking just WAY too much beer… Or maybe I just chose the wrong type of beer (it was an Irish stout). I had to re-make the gravy using another recipe 😩
Sorry it didn’t work for you! We really loved it, but it just may be personal preference when it comes to the dark beer.