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Bangers & Mash with Guinness Onion Gravy


  • 6 large banger sausages
  • 2 Tbsp. olive oil

    Guinness Onion Gravy:
  • 2 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 medium yellow onions, thinly sliced
  • 2 Tbsp. all-purpose flour
  • 2 cups Blonde Guinness Beer
  • 1 Tbsp. Dijon Mustard
  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. granulated sugar
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

    Mashed Potatoes:
  • 2 lb. russet potatoes
  • 4 Tbs. (1/2 stick) butter
  • 1/2 cup whole milk
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper


  1. Guinness Onion Gravy: Melt the butter in a large skillet over the Boiling Plate. Add the olive oil and the onions and saute, stirring often, until caramelized, about 30 minutes.
  2. Add the flour and cook until golden brown, 2-3 minutes.
  3. Add the Guinness, Dijon, worcestershire, sugar, salt and pepper. Move to the Simmering Plate and simmer until thickened, about 8-10 minutes.
  4. Bangers: Heat oil in a large cast-iron skillet over the Simmering Plate. Add bangers and cook until evenly browned on both sides and cooked through, about 12-15 minutes.
  5. Mashed potatoes: Peel potatoes and cut into large chunks. Place in a saucepan with water to cover, salt the water and bring to a boil over the Boiling Plate. 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.
  6. To assemble: Place mashed potatoes on plate, top with a sausage and gravy.

Recipe is from The Beach House Kitchen

Earlier Event: 29 November
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Later Event: 1 December
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