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Irish Bangers and Mash with Guinness Onion Gravy

Irish Bangers and Mash with Guinness Onion Gravy

Irish Bangers and Mash with Guinness Onion Gravy is a classic Irish comfort food made with juicy pork sausages, creamy mashed potatoes, and a rich, malty onion gravy simmered with Guinness stout. This hearty, pub-style dish is perfect for cozy dinners, holidays, or St. Patrick’s Day celebrations.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Irish
Calories: 720
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 6 links Irish pork sausages (bangers) (about 1.5 lb / 680 g)
  • 2 lb Russet or Yukon Gold potatoes (peeled and cubed)
  • 4 tbsp Unsalted butter
  • 1/2 cup Whole milk (warmed)
  • 2 large Yellow onions (thinly sliced)
  • 2 cloves Garlic (minced)
  • 2 tbsp All-purpose flour
  • 1 cup Guinness stout
  • 1 cup Beef broth
  • 1 tbsp Olive oil
  • 1 1/2 tsp Salt (or to taste)
  • 1/2 tsp Black pepper (or to taste)
  • 1 tsp Fresh thyme (optional)

Equipment

  • large pot
  • Large skillet

Method
 

Instructions
  1. Place the peeled and cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 20 minutes, or until fork-tender.
  2. While the potatoes cook, heat olive oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until browned on all sides and cooked through. Remove from the skillet and keep warm.
  3. In the same skillet, add the sliced onions and cook over medium-low heat for about 15 minutes, stirring occasionally, until soft and lightly caramelized.
  4. Add the minced garlic and cook for 30 seconds, until fragrant. Sprinkle the flour over the onions and stir well. Cook for 1–2 minutes.
  5. Slowly pour in the Guinness stout, stirring constantly to prevent lumps. Let it simmer for 2–3 minutes.
  6. Add the beef broth and thyme, if using. Simmer for 5–8 minutes, or until the gravy thickens. Season with salt and pepper to taste.
  7. Drain the cooked potatoes and return them to the pot. Add butter and warm milk, then mash until smooth and creamy. Season with salt and pepper.
  8. Serve the mashed potatoes topped with sausages and generously spoon the Guinness onion gravy over the top.