Are you ready for some St Patrick’s Day inspired grilled Bangers and Mash? Just in case you’re wondering – that means a bunch of grilled sausage served on a bed of mashed potatoes with a drizzle of hearty gravy or sauce!
According to food lore, sausage served up in England and other countries such as Ireland were packed with fillers during meat shortages during WWI one of which was added moisture. When the internal temperature reached a certain point inside the sausage casing the pressure would cause a small “Bang” as the casing burst open.
Nothing like an exploding grilled sausage to get your attention!
But that’s not uncommon when we grill up a whole mess of bratwurst on the grill today. So why not get the grill going and toss one some sausages, get a side of potatoes ready and pull some inspiration from St. Patrick’s Day for bonus flavor?
Let’s use an Irish Classic such as Guinness® as an Ingredient! Get ready for a tasty Guinness® Gravy that’s perfect for your grilled “bangers” when they’re ready to serve.
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Bangers, Mash, and the GUINNESS® Gravy!
This recipe is specifically for making the Guinness® Gravy – the choice of “Banger” and “Mash” is entirely up to you. Your banger can simply be your favorite type of link-style sausage. As for the mash… go with a nicely seasoned creamy mashed potato… or, make a big serving of grilled steak fries complete with grilled onion slices.
- 3 tablespoon butter
- 3 tablespoon all-purpose flour
- 2/3 cup beef or chicken stock
- 2/3 cup Guinness® Draught
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
Melt the butter over medium heat in a saucepan then whisk in the all-purpose flour. Cook for about two minutes while whisking then add in the beef or chicken stock and the Guinness® and beef stock. Stir in the remaining ingredients and reduce heat as the gravy thickens. Cover and keep warm until served over your Bangers and Mash! Makes 4 small drizzle servings. Double as needed. Thin with water or milk if needed.
Guinness property of Diageo brands.
Author Bio: Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR, and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. You can reach out to Kent at www.thedeckchef.com, Facebook, Instagram, and Twitter.