Bangers and Mash with Guinness Onion Gravy

Irish O’ Garlic-style bangers or sausages and mashed potatoes are served with a Guinness-onion gravy for a traditional comforting meal. Bangers and mash gets its name because sausages used to burst or bang while cooking, due to dried bread being added to the meat.

Bangers and Mash

Ingredients

Bangers

  • 1 (19 ounce) package JOHNSONVILLE® Irish O’ Garlic Sausage

Gravy

  • 4 tablespoons butter
  • 1 medium yellow onion, thinly sliced
  • 4 tablespoons all-purpose flour
  • 1 (12 ounce) bottle Guinness Extra Stout beer
  • 1 (14.5 ounce) can beef broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper

Mashed Potatoes

  • 1 pound russet potatoes, peeled and chunked
  • 4 tablespoons butter
  • 1/2 cup milk
  • Salt and pepper, to taste

Instructions

Bangers

  1. Cook sausage according to package directions.

Gravy

  1. In a large skillet, over medium-high heat, cook and stir onions in butter for about 20 minutes until caramelized.
  2. Add flour; cook and stir about 2 to 3 minutes until golden brown.
  3. Add the Guinness, beef broth, Dijon, Worcestershire, sugar, salt and pepper. Reduce heat to low and simmer 15 to 20 minutes until thickened; set aside.

Mashed Potatoes

  1. Bring a large pot of salted water to a boil over high heat. Add potatoes; cover. Cook until potatoes are tender when pierced with a fork; about 15 minutes.
  2. Drain and mash with potato masher. Add butter and milk; continue to mash until smooth.
  3. Season with salt and pepper.

To assemble

  1. Place mashed potatoes on plate; top with sausage and gravy.

Prep: 15 min | Cook: 45 min | Yield: 5 servings

Recipe and photo used with permission from: Johnsonville, LLC