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Bangers & Mash with Guinness Onion Gravy


Recipe Info

  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 60m
  • Ready In : 1:30 h


  • 6 pork sausages
  • 2 tbsps olive oil
  • For the Guinness onion gravy:
  • 2 tbsps butter
  • 1 tbsps olive oil
  • 2 onions, thinly sliced
  • 2 tbsps plain flour
  • 2 cups Guinness Beer
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 2 tsps sugar
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • For the mashed potatoes:
  • 1kg potatoes
  • 4 tbsps butter
  • 125ml milk
  • 2 tsps kosher salt
  • 1 tsp freshly ground black pepper


Step 1

For the gravy, melt the butter in a large pan over medium-high heat. Add the olive oil and the onions and sauté, stirring often, until caramelised, about 30 minutes. Add the flour and cook until golden brown, 2-3 minutes. Add the Guinness, Dijon, Worcestershire, sugar, salt and pepper. Reduce heat to low and simmer until thickened, about 8-10 minutes.

Step 2

For the bangers, heat oil in a large pan over medium heat. Add the sausages and cook until evenly browned on both sides and cooked through, about 12-15 minutes.

Step 3

Peel the potatoes and cut into large chunks. Place in a saucepan with water to cover, salt the water and bring to a boil over medium heat. Cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain and mash with a potato masher. Add the butter and milk and continue to mash until smooth. Season with salt and pepper.

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