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Ultimate Traditional Bangers and Mash with Rich Guinness Onion Gravy

A close-up of a hearty serving of bangers and mash, featuring sausages smothered in onion gravy over creamy mashed potatoes.
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Create a deeply satisfying, traditional British comfort food. This recipe features juicy sausages, creamy mashed potatoes, and a rich onion gravy infused with Guinness for authentic pub flavor.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled and quartered
  • 1/2 cup whole milk, warmed
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper
  • 8 quality pork sausages (Bangers)
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1/2 cup Guinness stout (or dark beer)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon brown sugar

Instructions

  1. Prepare the mashed potatoes: Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes.
  2. Drain the potatoes well and return them to the hot pot. Add the warm milk, butter, salt, and pepper. Mash until smooth and creamy. Cover to keep warm.
  3. Prepare the sausages: Heat the olive oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until browned on all sides and cooked through (about 12 to 15 minutes). Remove the sausages from the skillet and set them aside, keeping them warm.
  4. Make the Guinness onion gravy: Reduce the heat to medium-low in the same skillet. Add the sliced onions and cook slowly, stirring often, until they are deeply caramelized and soft, about 15 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw flour taste.
  6. Slowly whisk in the beef broth and Guinness stout, scraping up any browned bits from the bottom of the pan. Stir in the Dijon mustard, Worcestershire sauce, and brown sugar.
  7. Bring the gravy to a simmer and cook until it thickens enough to coat the back of a spoon, about 5 to 8 minutes. Taste and adjust salt and pepper as needed.
  8. Assemble the dish: Spoon a generous portion of creamy mashed potatoes onto each plate. Top with two sausages. Drizzle the rich Guinness onion gravy over the sausages and potatoes. Serve immediately.

Notes

  • For the creamiest mashed potatoes, use a potato ricer instead of a masher.
  • If you do not have Guinness, substitute with an extra 1/2 cup of beef broth and 1 teaspoon of molasses for color and depth.
  • Serve with a side of buttered peas or green beans for a complete British comfort meal.

Nutrition

Find it online: https://cookingbyjade.com/bangers-and-mash-ultimate-guinness-gravy-recipe/