Print Options

.jpg)
Servings
Prep Time
Cook Time
Bangers & 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 get its name because sausages used to burst or bang while cooking, due to dried bread being added to the meat.
Ingredients
-
1 package (19 ounces) JOHNSONVILLE® Irish O’ Garlic Sausage
-
Gravy:
-
4 tablespoons butter
-
1 medium yellow onion, thinly sliced
-
4 tablespoons flour
-
1 bottle (12 ounces) Guinness Extra Stout beer
-
1 can (14.5 ounces) beef broth
-
1 tablespoon Dijon mustard
-
1 tablespoon Worcestershire sauce
-
2 tablespoons brown sugar
-
1 teaspoon salt
-
¼ teaspoon ground pepper
-
Mashed Potatoes:
-
1 pound russet potatoes, peeled and chunked
-
4 tablespoons butter
-
½ cup milk
-
Salt and pepper, to taste
Directions
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 2-3 minutes until golden brown.
Add the Guinness, beef broth, Dijon, Worcestershire, sugar, salt and pepper. Reduce heat to low and simmer 15-20 minutes until thickened; set aside.
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.