Bangers & Mash with Guinness Onion Gravy


Happy St. Patrick’s Day, everyone! So I never tried bangers and mash until Michael and I went to an Irish pub out here in Phoenix called Irish Wolfhound Restaurant and Pub. The first time we went, Michael was actually the one who ordered it. I ordered their corned beef and cabbage. Both dishes were delicious. But I enjoyed the bangers and mash a little more. So the last few times I have been there, I ordered that same dish each time.

Since it is St. Patrick’s Day, I decided to whip something up incorporating an Irish stout, good old Guinness. The flavors and the aroma Guinness brought out in the gravy were sensational. I hope you enjoy this dish as much as I did. Happy St. Patrick’s Day!

Serving size: 3-4 people    Prep time: 10-15 minutes    Cook time: 40-45 minutes.


  • 1 Pound of sausage (I used polish sausage)
  • 3 Red potatoes
  • 1 Onion
  • 1/2 Cup of butter (1 stick)
  • 1/2 Cup of Guinness
  • 1/4 Cup of low sodium beef broth
  • 4 Tbsp of flour
  • Salt & Pepper to taste
  • Parsley to garnish


Boil potatoes for thirty to thirty five minutes. Once potatoes are soft, place them in a mixing bowl. Mash potatoes with three tablespoons of butter. Mix in salt and pepper to taste. For the potatoes, I only put in half a teaspoon of both salt and pepper. Once mashed and mixed, set aside.

Heat two tablespoons of butter in a skillet. Once heated, place sausage onto heated skillet. Cook for fifteen minutes, or until sausage is fully cooked. Once sausage is fully cooked, set aside.

In the same skillet, add an additional four tablespoons of butter. Once melted, add sliced up onions. For the onions, I thinly sliced them and cut into halves. Cook until onions are soft. Add four tablespoons of flour. Mix flour until all onions are coated with flour. Pour in beef broth and mix until broth begins to thicken. Slowly stir in Guinness into skillet. Allow gravy to simmer for fifteen minutes. Add salt and pepper to taste. For the gravy, I used 2 teaspoons of salt and a tablespoon of pepper for a small smokey kick.

Once everything is cooked, you can start plating. I started with three scoops of mashed potatoes. Then I placed two pieces of sausage on top of the potatoes. Top it off with the Guinness onion gravy and garnish the dish with parsley.

If you ever wander in the west valley of Phoenix, in Surprise, definitely check out Irish Wolfhound Restaurant and Pub. Food is really incredible!

16811 N Litchfield Rd #104, Surprise, AZ 85374