International Recipes
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.
Prep: 15 min | Cook: 45 min | Yield: 5 servings
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
- Cook sausage according to package directions.
Gravy
- In a large skillet, over medium-high heat, cook and stir onions in butter for about 20 minutes until caramelized.
- Add flour; cook and stir about 2 to 3 minutes until golden brown.
- 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
- 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.
- Drain and mash with potato masher. Add butter and milk; continue to mash until smooth.
- Season with salt and pepper.
To assemble
- Place mashed potatoes on plate; top with sausage and gravy.
Attribution
Recipe and photo used with permission from:
Johnsonville, LLC