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



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


  • 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



  1. Cook sausage according to package directions.


  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

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