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Bangers and Mash with Guinness Onion Gravy
...in your mind.
Bangers and Mash with Guinness Onion Gravy

Bangers and Mash with Guinness Onion Gravy


  • 1 lb pork sausages (preferably British bangers, though a good pork sausage would do)
  • 1 tablespoon salted butter
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons all-purpose flour
  • 8 ounces beef broth
  • 1-12 ounce bottle Guinness (only using 8 ounces, but you drink the rest)
  • 1 teaspoon each of Kosher salt and fresh ground pepper
  • 1 tablespoon cooking oil
  • 1-2 cups cooked mashed potatoes


  1. Bring one medium-size pot of water to barely a simmer; add the sausages and cook for 20 minutes
  2. Meanwhile in a large non-stick pan, melt 1 tablespoon of butter and add onions; cook until nicely caramelized, 5-7 minutes
  3. Add flour to onions, stir well and cook for another minute or so
  4. Slowly add beef broth and 8 ounces of Guinness, letting the sauce come to a low simmer, stirring occasionally until thickened - season with salt and pepper to taste and keep warm
  5. Heat a medium non-stick pan over medium, and a little oil and sear on all sides until nicely golden brown
  6. To serve, place a small scoop of mashed potatoes onto a plate, top with sausages and spoon the Guinness gravy over the top
  7. Boom!