Bangers and Mash with Stout Onion Gravy

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.

4.86 from 41 votes

Bangers and Mash with Stout Onion Gravy

Bangers and Mash with Stout Onion Gravy is a traditional quick and easy dinner made from sausages, buttermilk mashed potatoes, and a savory gravy loaded with onions. This recipe originated from the British Isles and can be made with any kind of sausage. The Irish Stout adds intense flavor to the sausage and the gravy.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Irish

Servings: servings

Author: Krissy Allori

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.

Video

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.

Nutrition