Granny's Bangers and Mash

A mound of mashed potatoes topped with sausages and caramelized onions with green peas on the side

5 from 6 votes

Bangers and Mash Recipe is a hearty sausage dinner in a rich brown gravy made with Guinness stout and caramelized onions over mashed potatoes!

Course Main Course

Cuisine British, Irish

Keyword bangers and mash recipe, Saint Patricks Day traditional meal, traditional bangers and mash

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 796kcal

Author Eileen Murphy Kelly

Equipment

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 kosher salt
½ teaspoon black pepper
fresh chopped parsley optional garnish

Serve with the mash

classic mashed potatoes

US Customary - Metric

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 kosher 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.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: Use Irish sausage, pork sausage, or beef sausage. Depending on where you live, Irish Import Stores, Specialty shops, and even grocery stores will carry Banger sausage. The approximate size of each sausage is 8 ounces. If the skillet is not large enough, brown the sausages in batches.

Note 2: If you prefer not to use beer, increase beef broth. Low-sodium or sodium-free beef broth. We generally use sodium-free beef broth with excellent results.

Note 3: Non-stick cooking spray can be used in place of oil.

The nutritional values are based on bangers only. Adjust calories based on what mash you use, potato or cauliflower.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition