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Irish Bangers and Mash

Hearty Irish Bangers and Mash with Savory Guinness Gravy

A deliciously comforting Irish Bangers and Mash recipe featuring juicy sausages, creamy mashed potatoes, and rich Guinness gravy.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Irish
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sausages
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 4 links Bratwurst or Irish Sausages Can use pork, chicken, or plant-based sausages.
For the Gravy
  • 2 tablespoons Butter Can replace with vegan butter.
  • 1 large Yellow Onion Sweet or red onions work as substitutes.
  • 2 tablespoons All-Purpose Flour Use gluten-free flour blend for gluten-free options.
  • 1 cup Guinness Stout Beer Substitute with brown ale for a milder flavor.
  • 1 cup Beef Broth Can use vegetable broth for a vegetarian version.
For the Mashed Potatoes
  • 1 pound Gold Potatoes Can substitute with russet or other waxy potatoes.
  • to taste Kosher Salt Essential for seasoning.
  • to taste Black Pepper Essential for seasoning.
  • ½ cup Whole Milk Use non-dairy milk for a dairy-free option.
For Garnishing
  • Chopped Parsley or Green Onions Optional, adds freshness and color.

Equipment

  • large skillet
  • Pot

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of olive oil over medium heat in a large skillet. Add the bratwurst or Irish sausages, cooking them for about 8-10 minutes until browned. Remove sausages and set aside.
  2. In the same skillet, melt 2 tablespoons of butter. Add 1 sliced yellow onion, sprinkle with salt and pepper, and cook for about 10 minutes until soft and caramelized.
  3. Sprinkle 2 tablespoons of all-purpose flour over the caramelized onions, stir to coat, and cook for another 1-2 minutes.
  4. Pour in 1 cup of Guinness stout, scraping any brown bits off the bottom of the skillet. Simmer for 2-3 minutes.
  5. Add 1 cup of beef broth, stir to combine, and bring to a gentle boil. Reduce heat and return the sausages to the pan. Simmer for 10-15 minutes.
  6. Bring a pot of salted water to boil and add 1 pound of diced gold potatoes. Cook for 10-12 minutes until fork-tender. Drain, mash with 2 tablespoons of butter and ½ cup warmed whole milk, and season with salt and pepper.
  7. Serve with a scoop of mashed potatoes, the sausages on top, and ladle the Guinness onion gravy over everything.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 28gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Take your time caramelizing onions and warm milk before adding to mashed potatoes for the best texture. Store components separately for best results when reheating.

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