Stout Braised Bangers and Mash is just classic comfort food. I made this dish for St. Patrick’s Day and it’s simply perfection. Guinness of course is the perfect compliment to this velvety delicious sauce.
I prefer using the Extra Stout Guinness for an extra punch and depth in flavor. I found Irish-Style Bangers from Costco this year and knew it would be perfect for this recipe.
Make this with brats or pork sausages if you can’t find Irish-Style Bangers. It’ll be delicious no matter what. It’s all about that rich stout sauce anyways.
These bangers are braised down in a Guinness sauce with caramelized onions and sauteed mushrooms that just enhance the end result. This depth of flavor is pure richness.
Pour yourself a pint and get to cooking some comfort.
Stout Braised Bangers and Mash
I use Extra Stout Guinness in this recipe but you can use any kind of stout beer. For my potatoes I like using baby reds and keeping the skin on for texture. You can use russet or gold as well if you like. I just really love mashed red potatoes! It's totally preference here.
Ingredients
- 2 tablespoons Olive Oil
- 2 pounds Irish-Style Bangers
- 2 tablespoons Unsalted Butter
- 1 large Onion, sliced
- 8 ounces Cremini Mushrooms, sliced
- 2 cloves Garlic, minced
- 1 bottle {12 ounces} Extra Stout Guinness
- 1/2 cup Beef Stock, plus 2 tablespoons
- 1 teaspoon each Kosher Salt and Ground Black Pepper
- 2 pounds Baby Red Potatoes
- 1 stick {1/2 cup} Unsalted Butter, melted
- 1/2 cup Warm Milk or Cream
- 1/2 tablespoon each Kosher Salt and Ground Black Pepper
- 1 tablespoon Cornstarch
- 1/4 cup Frozen Green Peas
- Chives, chopped for garnish
Directions
- Step 1 In a large shallow heavy bottomed pan heat olive oil over medium high heat. Add bangers and sear all sides until browned, remove bangers to a plate.
- Step 2 Add butter, sliced onions, and mushrooms to the pan and continuously stir for 7-10 minutes to brown and slightly caramelize the onions. Add garlic and stir until fragrant, about 30 seconds.
- Step 3 Deglaze the pan with stout and bring to a boil. Stir while scraping any browned bits off the bottom of the pan. Add 1/2 cup beef stock, kosher salt, and ground black pepper. Stir and bring up to a boil and reduce to a simmer.
- Step 4 Add the bangers back to the pan, cover and simmer for 20-25 minutes.
- Step 5 Meanwhile, add potatoes to a large pot and fill with water, bring to a boil and cook for 15 minutes or until fork tender. Drain well and add back to the pot. Add butter, milk and season with kosher salt and ground black pepper. Mash until smooth and creamy. Add more milk if necessary. Cover to keep warm until ready to serve.
- Step 6 Mix together 2 tablespoons beef stock and cornstarch to create a slurry. Add to the bangers and stir until thickened. Turn heat off and stir in frozen peas. Allow peas to heat through, about 2 minutes.
- Step 7 To serve
- Step 8 spoon bangers, veggies and sauce over mashed potatoes, garnish with chopped chives. Enjoy!
Savor and Enjoy!
