Irish Bangers and Mash with Guinness Onion Gravy
Irish Bangers and Mash with Guinness Onion Gravy is a classic Irish comfort food made with juicy pork sausages, creamy mashed potatoes, and a rich, malty onion gravy simmered with Guinness stout. This hearty, pub-style dish is perfect for cozy dinners, holidays, or St. Patrick’s Day celebrations.
Equipment
- Large pot
- Large skillet
- Sturdy potato masher
- Wooden spoon or heatproof spatula
- Colander
Ingredients
Ingredients
- 6 links Irish pork sausages (bangers) (about 1.5 lb / 680 g)
- 2 lb Russet or Yukon Gold potatoes (peeled and cubed, about 900 g)
- 4 tbsp Unsalted butter (60 g)
- 1/2 cup Whole milk (120 ml, warmed)
- 2 large Yellow onions (thinly sliced)
- 2 cloves Garlic (minced)
- 2 tbsp All-purpose flour
- 1 cup Guinness stout (240 ml)
- 1 cup Beef broth (240 ml)
- 1 tbsp Olive oil
- 1 1/2 tsp Salt (or to taste)
- 1/2 tsp Black pepper (or to taste)
- 1 tsp Fresh thyme (optional)
Instructions
Instructions
- Place the peeled and cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15–20 minutes, or until fork-tender.
- While the potatoes cook, heat olive oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until browned on all sides and cooked through. Remove from the skillet and keep warm.
- In the same skillet, add the sliced onions and cook over medium-low heat for about 15 minutes, stirring occasionally, until soft and lightly caramelized.
- Add the minced garlic and cook for 30 seconds, until fragrant. Sprinkle the flour over the onions and stir well. Cook for 1–2 minutes.
- Slowly pour in the Guinness stout, stirring constantly to prevent lumps. Let it simmer for 2–3 minutes.
- Add the beef broth and thyme, if using. Simmer for 5–8 minutes, or until the gravy thickens. Season with salt and pepper to taste.
- Drain the cooked potatoes and return them to the pot. Add butter and warm milk, then mash until smooth and creamy. Season with salt and pepper.
- Serve the mashed potatoes topped with sausages and generously spoon the Guinness onion gravy over the top.