Bangers and Mash with Guinness-Onion Gravy

Intro

Bangers and Mash is a traditional British & Irish comfort dish that brings together juicy sausages (“bangers”) and creamy mashed potatoes (“mash”). What makes this version extra special is the rich Guinness-onion gravy — caramelized onions slowly simmered with Guinness stout and beef broth, creating a deep, slightly sweet, and savory sauce that coats the sausages and mash beautifully. This dish is perfect for cozy dinners, family meals, or festive occasions like St. Patrick’s Day.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4

Ingredients

For the Bangers & Mash:

8 pork sausages (Irish or English-style, or any good-quality pork sausage)

2 lbs (900 g) potatoes, peeled and cut into chunks

4 tbsp unsalted butter

½ cup (120 ml) whole milk or heavy cream

Salt & black pepper, to taste

For the Guinness-Onion Gravy:

2 tbsp butter or oil

2 large onions, thinly sliced

2 tsp sugar (helps caramelize onions)

2 cloves garlic, minced

2 tbsp all-purpose flour

1 cup (240 ml) Guinness stout (or any dark stout beer)

1 ½ cups (360 ml) beef stock

1 tsp Worcestershire sauce

Salt & pepper, to taste

Fresh thyme or parsley, for garnish (optional)

Instructions

Make the Mash (20 minutes)

Place potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender (about 15–18 minutes).

Drain, then mash with butter and warm milk until creamy. Season with salt and pepper. Keep warm.

Cook the Sausages (15 minutes)

While potatoes boil, heat a skillet or frying pan over medium heat.

Add sausages and cook, turning occasionally, until browned on all sides and cooked through (about 12–15 minutes).

Transfer to a plate and keep warm.

Make the Guinness-Onion Gravy (20 minutes)

In the same skillet, add butter/oil and onions. Cook over medium heat until soft and caramelized (10 minutes).

Sprinkle sugar and stir, letting onions deepen in color.

Add garlic, cook 1 minute.

Stir in flour and cook 1–2 minutes to remove raw taste.

Slowly pour in Guinness, scraping up browned bits from the pan. Let simmer 2–3 minutes.

Add beef stock and Worcestershire sauce. Simmer until thickened (8–10 minutes). Season with salt and pepper.

Assemble & Serve

Place a generous scoop of mashed potatoes on each plate.

Top with 2 sausages.

Spoon over Guinness-onion gravy.

Garnish with parsley or thyme. Serve hot!

Tips

For extra creaminess, add roasted garlic to the mash.

You can use beef or chicken sausages if you prefer.

The gravy can be made ahead and reheated — it tastes even better the next day.

If you don’t want alcohol, substitute Guinness with extra beef broth plus a splash of balsamic vinegar for depth.