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Bangers and Mash With Stout Onion Gravy

This St. Patrick’s Day serve up a delicious Bangers & Mash with Stout Onion Gravy for an easy dinner your friends will love. Our favorite ingredient is the stout onion gravy using Guinness beer. Bam! Now it’s Irish.




  • 1 pound of sausage (I prefer bratwurst)
  • 1 tablespoon EVOO
  • 1/2 cup stout beer

Mashed Potatoes:

  • 4 red potatoes, peeled and sliced
  • 3 tablespoon unsalted butter, room temperture
  • 1/2 cup milk
  • 1 tablespoon sour cream

Stout Onion Gravy

  • 2 tablespoon butter
  • 1 large onion, sliced thin
  • 2 tablespoon flour
  • 1 cup stout beer (I used Guinness)
  • 1 cup beef broth
  • 1 tablespoon of Worcestershire sauce
  • salt & pepper to taste


  1. Heat olive oil in a skillet over medium high heat. Add sausages and stout beer. Cover with a lid and cook for 15 minutes, turning half way though.
  2. After they cooked for 15 minutes, remove the lid and allow the liquid to reduce a bit to coat the sausages. When the liquid is almost gone, lower to medium low and continue cooking until evenly browned, about 10 minutes.


  1. In a medium pot, heat butter over medium heat
  2. Add sliced onions and cook until slightly brown and fragrant, about 12 minutes.
  3. Sprinkle with flour and allow to cook for 3 minutes.
  4. Add stout beer and scrape bottom of pot to deglaze.
  5. Add beef broth and simmer until no longer foamy, 15 minutes.

Mashed Potatoes:

  1. In a large pot cover potatoes with water and bring to a boil.
  2. Cook until soft, about 20 minutes.
  3. Drain and add butter and sour cream. Start mashing the potatoes.
  4. Add milk to your preferred consistency.
  5. Feel free to use your favorite mashed potato recipe.

Serve potatoes, top with sausage(s) and top with as much gravy as you desire. (Optional: garnish with fresh chopped parsley).


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