British style bangers and thick creamy mashed potatoes topped with rich, flavorful Guinness gravy. Goes great with a pint of Guinness for St. Paddy’s Day!
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When it comes to St. Patrick’s Day, banger’s and mash with Guinness gravy is my favorite go to meal. It’s also my favorite comfort food when I don’t feel like spending forever in the kitchen cooking and cleaning.
Granted, I don’t make the sausages from scratch – maybe someday – but if I did I probably would make a large batch at once and then freeze them just for this dish. For now, I pick up sausages from the grocery. There are many types available, from chicken to pork to vegetarian, but when it comes to this Guinness gravy, the British style bangers from Saag are my typical go to choice. They are tender and juicy, without overpowering flavors or spices. Just right for letting the gravy take center stage!
For the mashed potatoes I know it’s tempting to cheat and buy a pre-made version, but it’s worth the little bit of extra effort! Seriously. All you do it boil, mash and season them. You don’t even have to peel them first. The potatoes should be subtly seasoned and thick enough to stick on your fork with a bite of sausage and a generous helping of Guinness gravy.
The first thing you’ll want to do is get the potatoes started. I use Yukon gold or white potatoes which, unlike russets, have very thin skins. The thin skin means that you can skip the peeling process and no one is going to complain about gnawing through tough skins.
For two people I used 3 whole potatoes, which equaled 1.25lbs of potatoes.
Chop the potatoes into 1″ cubes and place into a medium sized pot. Cover them with cold water. The water should come up about 2″ higher than the tops of the potatoes. Cover and set the pot to boil over high heat.
Once the pot boils, remove the lid, lower the temperature to medium and continue to boil until the potatoes are fall apart with a fork tender. It should take about 8 minutes for the water to boil and 12 minutes to cook the potatoes, which is 20 minutes total. It may take longer depending on your stove and the actual size of your potato pieces. The smaller the pieces, the faster they cook.
While the potatoes cook, make the gravy. Start with a classic roux: melt 2 TBSP of butter and whisk in 2 TBSP and 1 tsp of flour over medium heat. The butter will bubble and boil. Allow it to cook for about 2 – 3 minutes. It will start to brown a bit and the flour won’t taste raw.
Slowly add 1/2 cup of Guinness and 3/4 cup of beef stock, whisking constantly. Add 1/2 tsp of Coleman’s mustard, 1 TBSP worcestershire, 1/2 tsp salt, 1/4 tsp garlic powder and 1/4 tsp onion powder. Whisk to combine.
Allow gravy to come to a boil, continuing to whisk constantly. Once the gravy thickens, drop the heat to low, cover and keep warm. Mine took about 8 minutes total, but the time will vary based on your stovetop.
The sausages take about 8 minutes to make. If you start them when the potatoes have 5 minutes left, everything should be done on time.
Heat a medium sized skillet over medium heat and add in 1 TBSP of oil. Olive works fine, but canola or coconut would work too. Heat the oil and then add the sausages. They come fully cooked, so the idea is to brown them prior to serving. It takes about 2 minutes per side, considering that the sausage has 4 sides.
They do tend to curl, so it’s easier to use tongs to flip them and get them to stay in place. If they are done before the mashed potatoes, cover them and leave them in the pan to keep warm. The heat can be on low or off depending on how long they need to sit there.
The timer for the potatoes should have gone off when the sausages were about half way done. Before you drain them, make sure you test them with a fork to see that they fall apart easily.
When the potatoes fall apart, gently drain them and return to the pot. Do not rinse. Add 1/4 cup milk, 2 TBSP half & half, 2 TBSP butter, 1/4 tsp salt, 1/4 tsp pepper. Using a potato masher, thoroughly mash the potatoes to remove as many of the lumps as you like. It shouldn’t take much more than a couple of minutes to process if the potatoes were cooked long enough. Make sure you taste and adjust the butter/milk/salt/pepper according to your preferences.
To assemble, divide the potatoes into two serving bowls or plates. Place a banger or two on top, and cover with gravy. James likes his with extra mustard, but with this gravy recipe I find I don’t need it. The best bite has potato, sausage, and of course some of the Guinness gravy. Best served with a pint of Guinness!
Have you ever tried Guinness gravy? What’s your favorite dinner tradition for St. Patrick’s day? Let me know in the comments below!!
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Bangers & Mash with Guinness Gravy
Banger's & Mash with Guinness Gravy
- 3 yukon gold potatoes about 1.25 lbs
- 1/4 cup milk
- 2 TBSP half & half
- 2 TBSP butter
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 TBSP butter
- 2 TBSP + 1 tsp AP flour
- 3/4 cup beef stock
- 1/2 cup Guinness
- 1 TBSP worcestershire sauce
- 1/2 tsp Coleman's mustard
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- British style bangars or your choice of sausage links.
- olive or canola oil for sauteeing
Chop the potatoes into 1" cubes and place into a medium sized pot. Add cold water to cover potatoes by 2". Cover with lid and set the pot to boil over high heat. (About 8 minutes.)
Once the pot boils, remove the lid, lower the temperature to medium and continue to boil until the potatoes are fall apart with a fork tender. (About 12 minutes.)
When potatoes are fall apart tender, add milk, half & half, butter, salt and pepper.
Mash potatoes to desired consistency and stir to incorporate seasoning.
If don't first cover and place over a low heat to keep warm.
Start the gravy once the potatoes are on the burner. Make a roux by melting 2 TBSP of butter over medium heat then whisking in 2 TBSP plus 1 tsp of flour. Allow it to cook for about 2 - 3 minutes, whisking constantly.
Slowly add 1/2 cup of Guinness and 3/4 cup of beef stock, continuing to whisk. Add 1/2 tsp of Coleman's mustard, 1 TBSP worcestershire, 1/2 tsp salt, 1/4 tsp garlic powder and 1/4 tsp onion powder.
Allow gravy to come to a boil, continuing to whisk constantly. Once the gravy thickens, drop the heat to low, cover and keep warm.
Start the sausages when the potatoes have 5 minutes left.
Heat a medium sized skillet over medium heat. Add in 1 TBSP of oil. Heat the oil, then add the sausages. Brown them for 2 minutes per side, for a total of 8 minutes.
Divide the potatoes into two serving bowls or plates.
Place a banger or two on top of the potatoes and cover with gravy.
Optional: Serve with extra Coleman's mustard on the side.