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Luscious Guinness gravy puts bangers and mash over the top

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

Get your grub on the Irish way with this revamped bangers and mash recipe

There's no way you can go wrong with sausage, mashed potatoes and gravy. If you're in need of some of the most comforting comfort food around, this Irish-inspired dish made with a splash of Guinness will make it all better.

The great thing about this dish is that even though it's easy, it's sure to impress. If you can't find traditional Irish sausage (bangers), try using any sausage you love.

Get your grub on the Irish way with this revamped bangers and mash recipe
Image: Brandy O'Neill/SheKnows

Bangers and mash in Guinness gravy recipe

Bangers and mash is a delicious traditional Irish dish. The Guinness gravy takes it way over the top.

Serves 4

Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour


  • 2 pounds russet potatoes, peeled
  • 1/2 cup whole milk (more may be needed)
  • 8 tablespoons unsalted butter, divided
  • Kosher salt and pepper, to taste
  • 8 Irish sausages
  • 1/4 cup all-purpose flour
  • 2 cups Guinness stout
  • 1 cup beef stock
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce


  1. To a large pot, add the peeled potatoes, fill with water, and boil over high heat.
  2. Once the potatoes are fork tender, remove them from the heat, and drain.
  3. Add in 4 tablespoons of butter and 1/2 the milk. Stir to combine while mashing the potatoes. Add in more milk until you reach the desired consistency. Cover to keep warm.
  4. While your potatoes are cooking, add the sausages to a large skillet filled with 1 cup of water. Boil the sausages over medium-high heat until fully cooked. Add a drizzle of olive oil to the pan just to help crisp the skins of the sausages. Remove the sausages from the pan, and cover with foil to keep them warm.
  5. To the same pan you used to cook your sausages, set over medium heat, add the remaining 4 tablespoons of butter. When the butter has melted, whisk in the flour until it's melted and smooth.
  6. Slowly pour in the Guinness and beef stock while whisking continually. Whisk in the Dijon mustard and Worcestershire sauce, and season with salt and pepper.
  7. Boil slightly, until the gravy starts to thicken.
  8. Add in the sausages to rewarm them, and serve with mashed potatoes.

More sausage recipes

Wine-sautéed sausage and onions
Homemade chicken and apple sausage
One-skillet spicy sausage pasta

Updated by Bethany Ramos on 2/29/16

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