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.
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.
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.
- 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
stout onion gravy
- 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.