Bangers and Mash with Guinness Mushroom Gravy
Bangers and Mash with Guinness Mushroom Gravy takes a classic pub dish and makes it better! Adding a touch of the bold flavor that Guinness offers with the delicate silky gravy with onions and mushrooms makes this a meal you’re going to love!
The British and Irish Classic Comfort Food
Bangers and mash is a staple comfort food in Great Britain and Ireland. In fact, in 2009, it was named the most popular comfort food in Britain. If you never had this, you have to try it at least once in your life. If you have had it, you have to try this one.
Bangers and mash is traditionally made with pork (primary), lamb, or beef sausage which is served over mashed potatoes and and onion gravy. Peas are often used as well.
Why is it called ‘bangers?’ Well, back in the day, around WWII, the sausage was made with a high water content. So, when sausage cooked, the water heats up inside the casing and would pop to let the gasses out. So they go ‘BANG’ when cooked.
Bangers and Mash with Guinness Mushroom Gravy
I am one that loves both the traditional and the modern. I also enjoy putting my own spin on both to create a unique dish. So I do that here as well. Here’s some tips and what sets my version apart.
Pork Sausage. We are all confined with what is available to us where we live. So I use mild Italian sausage for this dish. So it does taste different from a pub or restaurant that can order the more traditional kind of sausage used. However, I actually like the Italian sausage better in this.
Guinness Stout Beer. I will be honest. I don’t like drinking Guinness Stout. However, I do like it in some foods. I have a stew, Guinness Beef Stew, that you simply can’t make it without Guinness. However, with this Bangers and Mash, you can use a milder beer if you want to. I don’t know if British people will find this sacrilege, but I like this a lot with Sam Adams Lager.
Russet Potatoes. My rule of thumb with mashed potatoes is 1 medium russet potato per person. That usually comes out to be about a 3-4 ounce potato each. I don’t do much to the potatoes because the gravy is the star here. So they may not be the most spectacular on their own, but they are supposed to be just a vessel to carry the gravy to your mouth.
Baby Bella Mushrooms. Mushrooms are not a typical item used in Bangers and Mash. So here is one area I add you own preference. I like using baby bella because they are more robust, but white button mushrooms work just fine.
What Ingredients Are in Bangers and Mash with Guinness Mushroom Gravy?
- Pork Sausage
- Butter
- Guinness Stout Beer
- Frozen Peas
Mashed Potatoes
- Russet Potatoes
- Half-and-Half
- Butter
- Garlic Powder
- Kosher Salt
- Black Pepper
Gravy
- Olive Oil
- Butter
- Onion
- Baby Bella Mushrooms
- Flour
- Garlic Powder
- Beef Stock
- Guinness Stout Beer
- Worcestershire Sauce
- Salt and Pepper to taste
Ingredient Notes & Substitutions
Pork Sausage – in the US it’s not easy to find the same sausage used in Great Britain or Ireland. So I use mild Italian sausage. You can sub hot sausage or even sausage made with a different meat, like chicken or turkey.
Guinness Stout Beer – being a stout beer, Guinness has a bitterness that some people don’t like. You can use a different beer, but, if you want the beer to add flavor, it can’t be a light beer or anything similar.
Frozen Peas – you can sub fresh peas if you can find them. I recommend against canned peas unless you can’t fresh or frozen.
Onion – I use sweet onions because they taste so good. But yellow onions work great here as well.
Baby Bella Mushrooms – us can sub white button mushrooms.
How Is Bangers and Mash with Guinness Mushroom Gravy Made?
Order Of Cooking
- The sausage needs very little attention, the potatoes take the longest, and the gravy is the most active. So start with (1) the potatoes, then (2) the sausage, then (3) the gravy.
Bangers
- Heat the butter in in a medium skillet over medium high heat. Add the sausage and beer and cover for 6-8 minutes.
- Turn the sausage and cover for another 6-8 minutes. Turn the temperature to low and let sit until the gravy and mashed potatoes are done.
Mashed Potatoes
- Place the potatoes chunks in a saucepan and cover them with 2 inches of water and some salt. Boil them until a fork can easily slide into the potato pieces. About 15-20 minutes. Drain the water.
- Add the half-&-half, butter, garlic powder, salt, and pepper. Using a potato masher or stand up mixer, mash the potatoes.
Gravy
- Heat the oil and 1 tablespoon butter in a medium skillet over medium-high heat.. Add the onions and mushrooms. Season with salt and pepper. Cook until soft, about 7-8 minutes.
- Lower the heat to medium and add the flour and garlic powder. Mix well.
- Pour in the beef stock, beer, and worcestershire sauce. Season with salt. Let the gravy simmer for about 5 minutes stirring often to prevent the flour from sticking to the bottom. Add the remaining butter and taste. Adjust the salt if needed.
Peas
- Heat the peas according to the instructions on the package.
What Can I Do with the Leftovers?
The leftovers will keep nicely in fridge for us to 3-4 days in an airtight container. This reheats nicely on the stove or in the microwave.
Can I Freeze Bangers and Mash with Guinness Mushroom Gravy?
Yes. This will freeze very well. You can thaw this on the counter or in the microwave. To reheat, you can use the stove or the microwave.
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Bangers and Mash with Guinness Mushroom Gravy
Ingredients
- 1 pound Pork Sausage
- 2 Tablespoons Butter
- 1/2 cup Guinness Beer
- 1 cup Frozen Peas
Mashed Potatoes
- 4 medium Russet Potatoes, diced (roughly 2 pounds)
- 1/4 cup Half-and-Half
- 2 Tablespoons Butter
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
Gravy
- 1 Olive Oil
- 2 Tablespoons Butter, divided
- 1 medium Onion, sliced (about 1 cup)
- 4 ounces Baby Bella Mushrooms
- 2 Tablespoons Flour
- 1 teaspoon Garlic Powder
- 1 cup Beef Stock
- 1 /2 cup Guinness Beer
- 1 Tablespoon Worcestershire Sauce
- Salt and Pepper to taste
Instructions
Order Of Cooking
-
The sausage needs very little attention, the potatoes take the longest, and the gravy is the most active. So start with (1) the potatoes, then (2) the sausage, then (3) the gravy.
Bangers
-
Heat the butter in in a medium skillet over medium high heat. Add the sausage and beer and cover for 6-8 minutes.
-
Turn the sausage and cover for another 6-8 minutes. Turn the temperature to low and let sit until the gravy and mashed potatoes are done.
Mashed Potatoes
-
Place the potatoes chunks in a saucepan and cover them with 2 inches of water and some salt. Boil them until a fork can easily slide into the potato pieces. About 15-20 minutes. Drain the water.
-
Add the half-&-half, butter, garlic powder, salt, and pepper. Using a potato masher or stand up mixer, mash the potatoes.
Gravy
-
Heat the oil and 1 tablespoon butter in a medium skillet over medium-high heat.. Add the onions and mushrooms. Season with salt and pepper. Cook until soft, about 7-8 minutes.
-
Lower the heat to medium and add the flour and garlic powder. Mix well.
-
Pour in the beef stock, beer, and worcestershire sauce. Season with salt. Let the gravy simmer for about 5 minutes stirring often to prevent the flour from sticking to the bottom. Add the remaining butter and taste. Adjust the salt if needed.
Peas
-
Heat the peas according to the instructions on the package.
