Bangers and Mash recipe is a delicious blend of tender sausage in a mouthwatering Guinness gravy with caramelized onions. A traditional Irish dinner that is pure comfort food.
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Why this recipe works
- Celebrate St. Patrick's Day with a UK classic served in many pubs and homes in Great Britain and Ireland.
- A hearty classic dinner recipe my family has made for years.
- My spin on bangers is a Guinness gravy with caramelized onions. Caramelizing the onions adds a sweetness to complement the strong ale.
- A few extra minutes to caramelize the onions adds amazing flavor to gravy.
Ingredients
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- pork sausages
- yellow onions
- garlic
- unsalted butter
- Guinness Beer
- olive oil
- beef broth
- all-purpose flour
- Worcestershire Sauce
- Colman's Mustard
- dried parsley
- ground thyme
- salt and pepper
- fresh chopped parsley, optional garnish
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Equipment
- Cast Iron Skillet
- Cutting Board
- Knife
- Measuring Spoons and Cups
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Heat olive oil in a large skillet over medium heat. Add in the sausages to brown on all sides, around 8-10 minutes. Remove sausages and set them aside.
2. Add butter to the skillet. Stir in onions and let them simmer for about 15 - 20 minutes to soften and caramelize the onions, stirring frequently. Mix in minced garlic, and stir for a few seconds to blend flavors.
3. Add Guinness and stir up all the brown bits sticking to the bottom of the skillet. Remove a few Tablespoons of the warm liquid and place them in a small bowl. Whisk the flour into the broth until smooth, with no lumps. Pour back into the pan and whisk all together.
4. To the skillet, add beef broth, Worcestershire sauce, dry mustard, parsley, and thyme. Stir together. Add bangers back into the skillet.
5. Reduce heat to a low simmer. Cover pot with lid and simmer for 20 minutes. Serve over mashed potatoes.
6. Serve with mashed potatoes and peas. Optional: garnish with fresh chopped parsley.
How to store, reheat, and freeze
- Storage: Leftovers can be stored in a covered airtight container for up to 3 days.
- Freezer: The sausages and gravy can be frozen in a freezer-safe bag for up to 4 months. Defrost overnight in the refrigerator.
If using a microwave to defrost, follow the manufacturer's instructions.
Expert Tips
Expert Tip: Expert Tip: A savory pork sausage is a great replacement for an Irish or English sausage for a traditional bangers and mash meal.
📋 Frequently Asked Questions
Bangers are the term used for sausage in Ireland and England. The "mash" is mashed potatoes. A popular dish in Ireland and England.
If Irish sausage is unavailable, use pork sausage or bratwurst.
Mash is referring to mashed potatoes. No surprise that my Classic Mashed Potato.
Variations
Do you want to change up this recipe?
Low carb: Use almond flour or cornstarch instead of all-purpose flour.
Potatoes: Try low-carb cauliflower mash and enjoy with the bangers.
Sausages: While pork sausages have the additional "fat factor" that adds amazing flavor, lean sausages such as turkey or chicken sausages can be used. Keep in mind the flavors are slightly different.
Guinness: For those who do not cook with alcohol, use additional beef broth or beef stock for the Guinness beer.
Alternate Ales: For those who will use alcohol, other dark ales can be used instead of Guinness such as Smithwicks.
Serving Suggestions
- A simple side of peas with a hint of butter, salt, and pepper is a classic side dish.
- homemade mashed potatoes
- Instant Pot buttermilk mashed potatoes
- potato recipes
- candied carrots
- Irish brown bread
- Irish Soda Bread
- Grasshopper No-Bake Cheesecakes
- Irish Coffee
- Baileys Cupcakes with Buttercream Frosting
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Eileen xo
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If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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📖 Recipe
Granny's Bangers and Mash
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Equipment Needed:
Ingredients
- 1 teaspoon olive oil Note 3
- 8 (8) ounce pork sausage links Note 1
- 1 Tablespoon unsalted butter
- 2 medium yellow onions, sliced thin
- 3 cloves minced garlic
- 1 cup Guinness Beer Note 2
- 2 Tablespoons all-purpose flour
- 2 cups beef broth Note 2
- 2 Tablespoons Worcestershire sauce
- ½ teaspoon dry ground mustard Coleman's dry mustard is our first choice for this recipe.
- ½ teaspoon dried parsley
- ½ teaspoon ground thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- fresh chopped parsley optional garnish
Serve with the mash
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Instructions
- In a large skillet, over medium heat, add 1 teaspoon olive oil. Let the olive oil heat in the skillet. Add 8 (8) ounce pork sausage links , brown the sausages, about 10 minutes. Remove sausage and set aside. Note 1
- To the skillet, add 1 Tablespoon unsalted butter, let melt and sizzle. Stir in 2 medium yellow onions, sliced thin, simmer about 15 minutes to soften and caramelize the onions, stirring frequently. Stir in 3 cloves minced garlic, and saute for a few seconds to bloom the garlic flavor.
- Pour in 1 cup Guinness Beerstir up and brown bits sticking to the bottom of the skillet. Remove a few Tablespoons of the warm Guinness and place in a small mixing bowl. Whisk 2 Tablespoons all-purpose flour into the small bowl with the Guinness beef until smooth, no lumps. Pour the flour mixture back into the pan and whisk together.
- To the skillet, stir to combine 2 cups beef broth, 2 Tablespoons Worcestershire sauce, ½ teaspoon dry ground mustard , ½ teaspoon dried parsley , ½ teaspoon ground thyme, ½ teaspoon salt, and ½ teaspoon black pepper. Add browned bangers back into the skillet.
- Reduce heat to a low simmer. Cover pot with lid and simmer for 20 minutes. Taste the gravy for seasoning. If needed adjust seasoning. Sausages should be cooked through to an internal temperature of 160°F/72°C.
- Serve with classic mashed potatoes and peas. Optional: garnish with fresh chopped parsley.
