Bangers and Mash Stout Gravy (Print-Friendly Version)
Savory sausages and creamy mashed potatoes topped with robust stout-onion gravy—a classic comfort dish.
# What You’ll Need to Make This:
→ Bangers
01 -
450 g uncooked sausages, bratwurst recommended
02 -
1 tablespoon olive oil
03 -
85 ml stout beer (such as Guinness)
→ Mashed Potatoes
04 -
3 to 4 russet potatoes, peeled and sliced
05 -
2 tablespoons butter
06 -
120 ml buttermilk
→ Stout Onion Gravy
07 -
2 tablespoons butter
08 -
1 medium onion, thinly sliced
09 -
2 tablespoons plain flour
10 -
240 ml stout beer (such as Guinness)
11 -
240 ml beef broth
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
# How to Prepare:
01 -
Heat olive oil in a large skillet over medium-high heat. Add sausages and pour in stout beer. Cover with a lid, allowing a slight gap for steam. Cook for 10 minutes, turning sausages halfway through.
02 -
Remove the lid and let the liquid reduce until nearly evaporated and the sausages are glazed. Reduce heat to medium-low, cover, and cook, turning occasionally, until sausages are evenly browned and thoroughly cooked, about 10 minutes.
03 -
Place peeled and sliced potatoes in a large pot, cover with water, and bring to a boil. Cook until potatoes are tender, then drain. Add butter and buttermilk, mashing until smooth and creamy. Season with salt to taste.
04 -
In a separate pot, melt butter over medium-high heat. Add sliced onion and sauté 5–10 minutes until golden and fragrant. Sprinkle flour over onions and cook for 2–3 minutes, stirring frequently.
05 -
Pour in stout beer and use a spoon to deglaze the pan, scraping up any browned bits. Add beef broth and simmer 10–15 minutes until the gravy is thickened and foam has subsided. Season with salt and black pepper.
06 -
Spoon mashed potatoes onto plates. Top with sausages and generous ladles of stout onion gravy.
# Extra Tips:
01 -
Pre-cooked sausages may be substituted, but ensure they are thoroughly reheated.
02 -
Other beer varieties, such as wheat ale, can be used in place of stout for a different flavour profile.
03 -
Allow onions to brown undisturbed for best caramelisation.