Onion Guinness Gravy for Bangers & Mash
Oh my goodness. These Guinness beer braised sausages with onion and Guinness gravy look so lovely, absolutely adorable! But most importantly this is such a delicious match!
The gravy is totally stunning: it is rich, deeply flavored and a tad sweet because of the caramelized onion in it… A huge winner dinner!
Are you looking for this onion Guinness gravy recipe prepared in the KitchenAid Cook Processor? Then scroll down to the second recipe here on this page!
Why are sausages sometimes called bangers?
That’s because sausages can easily crack or burst open once they hit a hot pan.
But the name ‘bangers’ dates back to as far as World War II when the meat to make sausages with was scarce. And because of this meat shortage, butchers would stuff those sausages in those days with a high level of water to make them look fuller and thicker.
Which as a result would also make the sausages pop open instantly when they were placed in a hot frying pan. So the skin easily burst because of that. The popping noise gave sausages therefore their nickname ‘bangers’.
Nowadays sausages contain enough meat to keep them from bursting open.
It does happen sometimes though. If you want to make sure that the sausages that you are cooking stay impeccable, it’s a good idea to add the raw sausages to a cold pan and heat them up slowly instead of adding them to the hot pan and oil or butter at once.
Sausages & Mash
Bangers and mash are also known as sausages and mash.
This is a traditional British dish that can contain various types of sausages (pork, beef or lamb), all served over a lovely scoop of creamy potato mash. It is preferably served with gravy, fried onion rings and green peas and carrots. You can find this dish pretty everywhere in the UK: it’s a popular type of pub grub.
I don’t need to tell you that this sausage dish always looks better served over a heap of freshly homemade mashed potatoes!
Or a scoop of buttery Italian polenta…
Onion Guinness Gravy for Bangers & Mash Recipe
- 2 large or 4 small fresh sausages
- 1 small onion sliced
- 2 tbsp unsalted butter
- ¾ cup Guinness (180 ml)
- ½ cup beef stock (120 ml)
- 1 tbsp worcester sauce
- 1 tsp cornstarch
- In a non-stick pan add half of the butter. Once melted add ¼ cup (60 ml) of Guinness and the sausages. Season with a pinch of pepper and salt.
- Cover the pan and bring the sausages and beer to a boil over medium heat. Cook for 5 minutes and then remove the lid.
- Cook the sausages for another 4 minutes until the liquid is gone. Shake the pan regularly. Then sausages should be brown on all sides.
- Remove the sausages to a plate and cover with some tinfoil to keep them warm. In the same hot warm pan add the remaining butter and sliced onion.
- Place the pan over medium heat and gently bake the onion for 8 to 10 minutes until the onion is brown and soft. Season with a little pepper. Add the beef stock and the rest of the Guinness.
- Let this mixture reduce for a couple of minutes over medium heat. Stir in the cornstarch and the worcester sauce.
- Keep stirring until the onion Guinness gravy starts to thicken a little.
- Check the seasoning and add extra pepper or salt to taste if necessary. Take the pan off the heat and add the cooked sausages again. Put a lid on the pan and let them sit in the warm sauce for another 3 to 4 minutes until the sausages are warmed through.
- Transfer the sausages onto plates and drizzle with the onion Guinness gravy. Serve immediately.
Onion Guinness Gravy – KitchenAid Cook Processor
Could I make a sausage stew in my KitchenAid Cook Processor then? Sure thing! These braised sausages in onion Guinness gravy are just to die for.I selected some smaller sized sausages at my local supermarket to make sure the StirAssist wouldn’t have too much trouble stirring them. And it worked out really well. I let the sausages braise in the beer and onion stew and while the gravy is thickening I browned the sausages quickly to give them an extra color touch.
This just makes them look even more appetizing afterwards on your plate!
I’ll be making more of these savory sausage stews in rich beer sauces in my fabulous Cook Processor from now on… so stay put!
- 2 large or 4 small fresh sausages
- 2 cups Guinness (480 ml)
- ½ cup water (120 ml)
- ½ beef bouillon cube
- 1 large onion sliced
- 1 large garlic clove sliced
- 3 bay leaves
- 1 clove
- 3 sprigs thyme
- 2 tbsp unsalted butter
- 1 tbsp cornstarch sauce thickener
- 3 tbsp fresh parsley chopped
- 2 tbsp olive oil
- Add the onion and garlic to the bowl of the Cook Processor fitted with the StirAssist. Also add the bay leaves, the clove, thyme and butter.
- Then close the bowl and select STEW P7. Press Start to activate Step 1. After that add the sausages, beef bouillon, Guinness and water. Season with pepper and salt.
- Close the bowl and press Start to activate Step 2. Let the sausages boil in the Guinness broth. Then after Step 2, remove the sausages from the bowl. Close the bowl and adjust the cooking time of Step 3 to 25 minutes (instead of 12 minutes). Add the sauce thickener to the broth and close the bowl. Press Start to activate Step 3. In the meantime add the boiled sausages to a medium non-stick pan and add the olive oil.
- Brown the sausages over medium-high heat for a couple of minutes and then take them off the heat. In the end the onion Guinness gravy should have thickened nicely. Then once the program has ended, press Cancel to exit the keep warm mode. Add the sausages and chopped parsley to the bowl and press Quick Stir for a couple of seconds.
- Scoop the sausages onto deep plates and top with the onion gravy. Serve with mashed potatoes.
Bangers & Mash à la Keith RichardsThese classic bangers and mash are based on a recipe of… Keith Richards!
Good lord, believe it or not. Good ol’ Keef. He talked about his personal recipe for bangers and mash in his biography ’Life’ I read some time ago. A bloody good read as well, a big must I have to say. Funny and surprisingly enlightening.
So here is his version of bangers and mash. More or less, I added a few personal touches to it.
All I can say is: what a delicious meal this was. And so simple! Look at that savory sauce on top of the mash… We loved every bite of it.
- 2 fresh sausages
- 12,5 oz potatoes (350 g), chopped
- 1 medium fresh carrot peeled
- ½ small onion
- 1 small garlic clove
- 2 oz frozen green peas (55 g)
- 2,5 oz salted bacon (70 g), diced
- 1 glass red port wine
- ½ cup chicken stock (120 ml)
- 2 tbsp balsamic vinegar
- 1 tbsp white wine vinegar
- 2 tbsp unsalted butter
- 4 tbsp whole milk
1. Add the potatoes to a large saucepan and add water, a good pinch of salt and the white wine vinegar.
2. Place the potatoes over high heat and bring them to a boil. Cook them for 5 minutes. In the meantime chop the carrot. Add the carrot after 5 minutes to the potatoes.
3. Cook for another 5 minutes and then add the peas.
4. Then take the pan off the heat and leave the potatoes, carrots and peas in the pan for 2 more minutes to let the peas thaw. Then drain the vegetables. Add them back to the pan. Add the butter and milk. Season with a pinch of pepper and salt.
5. Mash the potatoes. Then cover the pan and put the mash aside until later. Then peel and chop the garlic clove and the yellow onion. Add both to a large non-stick pan together with the diced salted bacon.
6. Place the pan over medium-high heat and fry the onion, garlic and bacon in the melted bacon fat for 8 minutes. Stir regularly. Then add the sausages to the pan.
7. Pour in the balsamic vinegar, the warm stock and the red port. Season with a pinch of pepper.
8. Stir and cover the pan. Cook the sausages for another 8 to 10 minutes until cooked through (or like Keith says it: let the fuckers rock). In the meantime reheat the potato mash. Put the mash onto plates and top with the cooked sausage and the onion and bacon sauce. Serve hot.
So what is your favorite type of pub grub?
The thought of going out for dinner in a pub, just makes me salivate. It also reminds me of a couple of evenings we spent in London a while ago. I know that some people might get goosebumps just thinking of British food, but let me tell you this: British cuisine has come a long way. The last couple of times that I was in the UK I stumbled upon some very interesting (gastro) pubs and restaurants. Believe me!
The great thing about having dinner in pubs is: you can sample some very good draft beer with your rich dinner! OK so here we go. We talked enough about sausages and mash already today. I’m sure you will all agree that when you think of British pub food, the first thing that comes right up in your mind is: fish and chips of course! My favourite fish and chips contains crunchy batter fried cod, mushy peas and chips sprinkled with salt and vinegar.
Meatloaf! And fried onion rings. Shepherd’s pie. Liver with onion gravy. And burgers! Juicy steaks. Scotch eggs. Sunday roast. Pies: my favorite is a steak and kidney pie drenched with gravy and served over mashed potatoes. Full English breakfasts. And since we are in the UK: don’t forget the Indian curries! And for desserts I would go for a slice of spotted dick, or a chunk of sticky toffee pudding! Wash it all down with a couple of pints of delicious draft beer. I’m definitely in for this!