This post may contain affiliate links. Please read our disclosure policy.
Few meals are as satisfying as bangers and mash with Guinness onion gravy. This classic pub dish features juicy sausages cooked with Irish stout, creamy mashed potatoes, and a rich, deeply flavorful stout onion gravy. It’s hearty, comforting, and perfect for everything from St. Patrick’s Day to an easy weeknight dinner.
Cooking the sausages with Guinness not only adds incredible depth of flavor but also keeps them crispy, tender, and juicy. The beer also forms the base of the onion gravy, where it’s simmered down with beef broth to create a sauce that’s savory, slightly sweet, and and rich in flavor.
This recipe was originally published in March 2015 and has been updated with additional photos and cooking tips to help you make it in your own kitchen.
What Makes This Recipe Stand Out
There are a lot of recipes out there to choose from, but there are a few key details I took into consideration when developing this recipe that take it to the next level.
- Cooking sausages in stout adds richness – As the Guinness reduces, it infuses the sausages with deep, malty flavor. You don’t need to worry about the alcohol because it all gets cooked away, so this is a recipe that anyone can enjoy.
- The onion gravy is thick and flavorful – Slowly cooked onions with stout and beef broth create an irresistible sauce. Go the extra mile by using your own homemade roasted beef bone broth.
- Creamy buttermilk mashed potatoes – The tangy buttermilk balances out the richness of the dish. They are full of flavor and thick enough to hold the gravy. You can also add some veggies by making Colcannon Irish Mashed Potatoes.
Exact quantities are listed in the recipe card below. The recipe card also allows you to easily scale the recipe, and ingredient amounts will automatically adjust.
Ingredient Variations
This bangers and mash recipe is classic, but there are plenty of ways to customize it based on your own preferences.
- Try a different beer – A wheat ale or brown ale works well if you prefer a lighter flavor.
- Use different sausages – Bratwurst, British bangers, or any high-quality pork sausage will work. Sometimes it’s easier to find sausages that are pre-cooked. You can use these as well. Just ensure they get heated through.
- Make the potatoes extra creamy – Add some heavy cream, extra butter, or sour cream to the mashed potatoes if you want. Instead of cooking them on the stove, you can make Instant Pot Mashed Potatoes.
How to Make Bangers and Mash with Guinness Gravy
This recipe comes together in a few simple steps. Always refer to the recipe card below, but here’s the general process.
Step 1: Cook the sausages
Sear them in a pan with olive oil and a splash of Guinness, cover, and let them cook through.
Step 2: Cook the onions
Sauté sliced onions in butter, then sprinkle with flour.
Step 3: Make the onion gravy
Deglaze the onions with more Guinness before adding beef broth and simmering until thick.
Step 4: Prepare the mashed potatoes
Boil russet potatoes, mash them with butter and buttermilk, and season to taste.
Learn From Me: Tips for the Best Stout Onion Gravy
Through plenty of trial and error, I’ve found that a few small details make all the difference.
- Use stout beer for maximum flavor – Guinness works perfectly, but any dark stout or porter will add richness. The longer you cook it, the more the alcohol will burn off.
- Let the onions cook undisturbed – Stirring too often prevents them from developing a deep brown color. This is the trick I use when I make French Onion Soup.
- Thicken the gravy just right – The gravy should be the perfect consistency, but you can always thin it with a splash of beef broth or beer, if needed.
How to Store & Reheat Leftovers
This dish is best enjoyed fresh, but here’s how to store and reheat it if you have leftovers:
- Freeze the sausages in the gravy – If freezing, store the onion stout gravy with the sausages. This should help prevent freezer burn.
- Refrigerate in an airtight container – The gravy, sausages, and potatoes can be stored for 3–4 days.
- Reheat gently – Warm everything in a saucepan over low heat, adding a splash of broth to loosen the gravy. You can also cover and reheat in the microwave but I recommend using a low power.
Love Recipes Using Stout Beer?
You wouldn’t believe that I actually don’t enjoy drinking Guinness beer based on the number of recipes I’ve made using stout beer, but it is outstanding in both savory and sweet recipes! Here are a few favorite recipes I always love to make for St. Patrick’s Day.
- Shepherd’s Pie
- Irish Cheddar Stout Bread
- Irish Stew
- Instant Pot Corned Beef and Cabbage
- Guinness Chocolate Sauce
- Guinness Chocolate Cake
Pin this now to save it for later
Pin ItBangers and Mash with Stout Onion Gravy
Equipment
Ingredients
bangers:
- 1 pound sausage uncooked bratwurst recommended
- 1 tablespoon olive oil
- 3 ounces stout beer I used Guinness
mashed potatoes:
- 3-4 russet potatoes peeled and sliced
- 2 tablespoons butter
- 1/2 cup buttermilk
stout onion gravy:
- 2 tablespoons butter
- 1 medium sized onion sliced thin
- 2 tablespoons flour
- 1 cup stout beer I used Guinness
- 1 cup beef broth
- salt & pepper to taste
Instructions
sausages:
- Heat 1 tablespoon olive oil in a skillet over medium high heat. Add 1 pound sausage and 3 ounces stout beer. 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.
gravy:
- In a separate pot, heat 2 tablespoons butter over medium high heat. Add sliced 1 medium sized onion and cook until slightly brown and fragrant, 5-10 minutes. Sprinkle with 2 tablespoons flour and allow to cook 2-3 minutes.
- Add 1 cup stout beer and scrape bottom of pan to deglaze. Add 1 cup beef broth and allow to simmer until no longer foamy, 10-15 minutes.
potatoes:
- In large pot cover 3-4 russet potatoes with water and bring to a boil. Cook until soft. Drain and add 2 tablespoons butter and 1/2 cup buttermilk. Mash to your preferred consistency.
- To serve, top potatoes with sausage(s) and top with as much gravy as your heart desires.
Notes
- Sometimes it’s easier to find sausages that are pre-cooked. You can use these as well. Just ensure they get heated through.
- You can use any kind of beer. Stout tastes great with the onions, but a nice wheat ale would also work.
- The less frequently you stir the onions, the better they will brown.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The well known ideal accompaniment to go with the Bangers and mash is Heinz Maple baked beans. To the gravy I made mine with a chicken stock cube to 250ml water and added one teaspoon each of Dijon mustard and Worcestershire sauce and mashed the onions as much as possible. Fabulous!
We had this dish several times while in Ireland. This recipe perfectly recreates those wonderful pub meals. It is easy to make and the gravy takes it over the top! I found Irish Bangers at Trader Joes and they were so good that I went back and bought more for the freezer for future meals.
I’ve made this several times, My local giant a goal sells Irish bangers during certain times which I’ve used but recently they haven’t had them and I noticed Johnsonville has put out an Irish garlic sausage that I haven’t tried yet my recipe is the same as yours but I put some Irish white cheddar and my mashed potatoes also yum yum
Used spicy brats, and Guinness in the gravy. This meal tasted great and was incredibly simple. Will definately make it again. ☘️🍺💚👍🏼
Made this tonight, amazing!!! I made the bangers and gravy in the same pan and I added mushrooms to the gravy. I also added irish cheddar cheese to the potatoes and served it all with peas and carrots. 10/10 would make again
How many is this supposed to serve? Looking at making it and need to know how much I’ll need
Hi Rebecca, I listed this recipe as serving four people. There were four sausages in the pound. Hope that helps! Krissy
the gravy really does end up a tad bitter, even with a bit of brown sugar.
Yes – dark beer is super bitter.
That brown suger helps… Great recipe for all of it and cooking time is on..
Bangers and Mash came out great – not so the Gravy. Followed the recipe – with the exception of adding more onion since we like onion flavor -,but pretty tasteless. I think the proportion of beer is too high. I used a Yengling Black + Tan which given the previous posts of Guinness being too bitter, it should have worked. I will try again, but this time add in the beer a tablespoon at a time.
Hi Leslie, Thanks for the comment and sorry the gravy wasn’t awesome. Hopefully it’s just a matter of preference and you’ll like it better next time.
I want to make this but I am worry about the beer part. Both my son and I are disabled and we take many different kinds of pills. Should I still use the beer even tho we take lots of medication?
Hi Juanita, I don’t want to give any advice because I don’t know what medications you are on, but when I cook with beer, it generally cooks long enough to burn off all the alcohol. Hope that helps, Krissy