Much like cooking with wine, cooking with beer adds wonderful flavour, and the bold taste of Guinness stout is my top choice in the kitchen! Perfect for St. Patrick’s Day, or any day you’re feeling Irish, this easy recipe for Guinness Braised Bangers with Onion Gravy is sure to be loved, and devoured by all~
Guinness pairs well with a variety of ingredients; from its fairly traditional use in hearty beef dishes like Guinness braised beef short ribs to pairing with chocolate like chocolate Guinness cake with cream cheese icing where it adds unbelievable moistness and depth of flavour.
When dreaming up a new recipe for my favourite stout, I wanted to use something other than beef, and came up with this idea for sausages. Whether you like sausages made with pork, beef, veal or a combo of, I’m sure they’d all be great in this. Gravy was the next natural step. After all, bangers are traditionally served with mash/mashed potatoes and what goes better with that..?
To serve the bangers & gravy with something other than mash, try something with stronger flavour like parsnip purée which would really stand up to the taste of Guinness. To really shake things up, try it with soft polenta. Either of these would be outstanding with a good drenching of gravy.
Guinness Braised Bangers & Onion Gravy
Get yer Irish on with this flavourful take on bangers & mash, ready in about 30 minutes!
- 1 tablespoons olive oil
- 4 links bangers or other nice, big sausages
- 1 large yellow onion, diced
- 1 tablespoon grainy or Dijon mustard
- 1 1/2 cups Guinness
- To taste Kosher salt
- To taste freshly ground black pepper
Put a large skillet (or Dutch oven) on medium. Add the olive oil.
Add the sausages/bangers and brown on all sides, about 5 minutes.
Remove sausages to a plate, cover & set aside. Add the onions to the pan and cook, stirring occasionally for 10 minutes.
Turn the heat to high and pour in the Guinness. With a wooden spoon, scrape the bottom of pan to remove any browned bits.
Return the sausages to the pan, turn down to a simmer, and cover, cooking for 10 minutes, until sausages are cooked through.
To thicken you could do one of several things:
- simply reduce to a consistency you like
- add some heavy cream at the end; it will help thicken, but will also dilute the flavour
- use your favourite thickening method: cornstarch, tapioca starch, etc mixed with water (or milk, cream, etc)
Serve with mashed potatoes, parsnip purée or soft polenta; almost anything will benefit with a good drenching of the gravy~
*Note: the alcohol cooks away, leaving behind the delicious flavours of Guinness