Guinness Bangers and Mash
Classic pub grub at it’s finest, Bangers and Mash is a traditional Irish dish of pork sausages and mashed potatoes. Robust and delicious!
Every year when St.Patrick’s Day rolls around, I break out my ridiculous amounts of green beads, boas, hair color and other various items of green apparel and start planning my celebration of the day. With green tutus, tiaras and feather boas comes a very big responsibility.. the ability to make it through a very long day full of good friends, good times and copious amounts of green beer. The secret? A big, hearty lunch of Bangers and Mash.
Bangers and Mash is a very simple dish that is great to prepare if you will be having your own St. Patrick’s Day celebration. Classic pub grub at it’s finest, Bangers and Mash is a traditional Irish dish of pork sausages and mashed potatoes so it is very easy to make a large batch if you will be serving a large amount of people. Serve it with Irish Soda Bread on the side and you will have the fortitude needed to take on a full day of St. Patrick’s Day parties and celebrations.
Bangers and Mash
Start by bringing a large pot of salted water to boil. Add in your potatoes and let cook for 15- 20 minutes or until they are fork tender. Take this time to grate your Irish cheese.
While the potatoes are cooking, move on to making your gravy. Add the butter to a large pot and melt over medium heat. Add in your sliced onions and stir continuously until they become soft, brown and caramelized.
Sprinkle the flour over the onions and stir for 1-2 minutes to cook out the raw flour flavor. Pour in your Guinness, sugar, spices and beef stock. Increase your heat and bring to a soft boil. Once boiling, reduce your heat and let simmer for 20 minutes. Season to taste.
In a large saute pan over medium-high heat, melt 2 tablespoons of butter and add in your sausage links.
Add in your Guinness and drop a top over the saute pan to trap the steam and cook the sausages. Stir occasionally until the links are browned on all sides. Remove and add to your gravy. Continue to simmer.
When your potatoes are fork tender, drain and return to your cooking pot. Add in butter, milk, salt and cheese.
Mash potatoes with a hand masher or electronic mixer. Check for seasoning and creaminess. Add additional milk, as needed to preference.
Serve immediately.
This is a delicious, robust meal that is easy to prepare and can be served any time, regardless of the day. Bring a little tradition to your St. Patrick’s Day celebration and the leprechauns will smile on you all year long.
And we all know we don’t want to mess with the leprechauns, don’t we?
Enjoy!
Guinness Bangers and Mash
Ingredients
- Mash
- 4 lbs potatoes ,quartered
- 1 stick butter
- 1/2 cup milk
- 4 oz Irish Cheese , grated
- Salt and Pepper to taste
- Banger Gravy
- 1 large onion , sliced
- 2 tbl butter
- 2 tablespoons flour
- 1 cup Guinness stout
- 2 cups beef stock
- 2 tbl brown sugar
- 1 tsp garlic powder
- Salt and Pepper to taste
- Bangers
- 8 pork sausages
- 2 tbl butter
- 1/3 cup Guinness stout
- 2 tbl fresh sage leaves , diced
Instructions
- Start by bringing a large pot of salted water to boil.
- Add in your potatoes and let cook for 15- 20 minutes or until they are fork tender.
- When your potatoes are fork tender, drain and return to your cooking pot.
- Add in butter, milk, salt and grated cheese.
- Mash potatoes and check for seasoning and creaminess.
- Add additional milk, as needed to preference.
- To make the gravy, add the butter to a large pot and melt over medium heat.
- Add in your sliced onions and stir continuously until they become soft, brown and caramelized. Sprinkle the flour over the onions and stir for 1-2 minutes to cook out the raw flour flavor.
- Pour in your Guinness, sugar, spices and beef stock.
- Increase your heat and bring to a soft boil.
- Once boiling, reduce your heat and let simmer for 20 minutes.
- Season to taste.
- To prepare the sausages, melt 2 tablespoons of butter in a large saute pan over medium-high heat and add in your sausage links.
- Add in your Guinness and drop a top over the saute pan to trap the steam and cook the sausages.
- Stir occasionally until the links are browned on all sides.
- Remove and add to simmer in your gravy.
- Garnish with sage.
