Yes, St. Patrick’s Day has slowly become an amateur drinking celebration, but those of us who love to honor the Irish roots of the holiday know it’s really all about the food — and a great bangers and mash topped with Guinness gravy is key.
You heard that right; Guinness is the perfect addition to bangers and mash. Family and friends will love the extra Irish twist, and even better for you: This dish is easy to pull off.
Tip: If you can’t find traditional Irish sausage (bangers), try using any sausage you love.
Bangers and mash in Guinness gravy recipe
Bangers and mash is a delicious traditional Irish dish — and the Guinness gravy takes it way over the top.
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
- To a large pot, add the peeled potatoes, fill with water, and boil over high heat.
- Once the potatoes are fork tender, remove them from the heat, and drain.
- Add in 4 tablespoons of butter and half of the milk. Stir to combine while mashing the potatoes. Add in more milk until you reach the desired consistency. Cover to keep warm.
- 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.
- 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.
- 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.
- Boil slightly, until the gravy starts to thicken.
- Add in the sausages to rewarm them, and serve with mashed potatoes.
A version of this article was originally published in February 2015.