Stout Sausage and Mash with Onion Gravy Recipe

If you’re looking for a comforting, hearty meal that feels like a warm hug on a plate, you’re going to adore this Stout Sausage and Mash with Onion Gravy Recipe. It’s classic bangers and mash taken up a notch with rich stout beer infused into juicy sausages and a luxuriously thick onion gravy. Trust me, once you try this one, it’ll become your go-to for cozy dinners that wow both family and friends.

this Recipe

Ingredients You’ll Need

Getting the ingredients right is key to nailing this Stout Sausage and Mash with Onion Gravy Recipe. You want hearty sausages that can stand up to the beer, creamy potatoes for that smooth mash, and onions that caramelize just enough for a velvety gravy. Here’s what I recommend picking up before you start.

• Bratwurst Sausages: I love bratwurst here because they’re meaty with great flavor, but any good-quality pork sausage works.
• Olive Oil: For browning the sausages before adding the stout; it helps get a nice sear.
• Stout Beer: Guinness is my go-to for that classic deep, malty taste, but any stout beer works well.
• Russet Potatoes: These are perfect for mashing thanks to their starchy texture.
• Butter: Adds richness to both the mash and gravy.
• Buttermilk: Gives the mashed potatoes a light tang and creaminess.
• Onion: Thinly sliced so it cooks down into a sweet, fragrant base for the gravy.
• Flour: To thicken the onion gravy just right.
• Beef Broth: Adds a meaty depth to the gravy without overpowering the stout flavor.
• Salt & Pepper: Essential for seasoning everything perfectly.

Variations

I like to think of this recipe as kind of a blank canvas — you can tweak it to suit your tastes or what’s in your fridge. Here are a few variations I’ve played with that make this stout sausage and mash with onion gravy recipe your own.

• Use different sausage types: I’ve swapped bratwurst for spicy Italian sausages or even chicken sausages with great results—just adjust cooking times accordingly.
• Switch up the beer: While stout is my favorite, a malty brown ale or even a dark lager bring new twists to the gravy flavor.
• Make it dairy-free: I’ve used almond milk in the mash and olive oil instead of butter for a dairy-free version that still tastes indulgent.
• Add herbs: Thyme or rosemary feels amazing folded into the mash for an extra aromatic touch.

How to Make Stout Sausage and Mash with Onion Gravy Recipe

Step 1: Cook the Sausages with Stout

Start by heating a tablespoon of olive oil over medium-high heat in a skillet. Add your pound of sausages along with 3 ounces of stout beer—Guinness works beautifully here. Cover the pan with a lid, cracked slightly to let the steam escape, and let them cook for about 10 minutes. This gentle steaming with the stout keeps the sausages juicy while infusing them with that rich beer flavor. Halfway through, turn the sausages so they cook evenly. Then, remove the lid and let the liquid reduce until it almost disappears, coating the sausages with that incredible stout glaze. Lower the heat to medium-low, cover again, and cook for about 10 more minutes, turning occasionally, until they’re browned and cooked through. I’ve found this two-stage cooking makes all the difference for perfectly cooked sausages every time.

Step 2: Prepare the Onion Gravy

While the sausages are cooking, get cracking on the gravy. Melt 2 tablespoons of butter in a medium-sized pot over medium-high heat. Toss in a thinly sliced onion and cook for 5 to 10 minutes, stirring occasionally but not too often—you want those onions to brown gently and develop a caramelized sweetness. Next, sprinkle 2 tablespoons of flour over the onions and stir it in, letting it cook for 2 to 3 minutes to get rid of the raw flour taste. Pour in 1 cup of stout beer (again, Guinness is my favorite), scraping the bottom of the pot to deglaze any flavorful bits stuck on the pan. Add 1 cup of beef broth, season with salt and pepper to taste, and let it simmer for 10 to 15 minutes until any foam disappears and the gravy thickens up beautifully.

Step 3: Make the Creamy Mashed Potatoes

While your gravy simmers, peel and slice 3 to 4 russet potatoes and cover them in a large pot with cold water. Bring them to a boil and cook until fork-tender, usually around 15 to 20 minutes depending on size. Drain, then add in 2 tablespoons of butter and ½ cup of buttermilk. Mash them up to your preferred consistency—I like mine smooth but with a bit of texture. The buttermilk adds such a nice tang that balances the richness of the gravy and sausages perfectly.

Step 4: Assemble and Serve

Spoon a generous helping of mash onto each plate, nestle one or two sausages on top, and smother everything with that glorious stout onion gravy. This is the comfort food of dreams. Personally, I love to serve it with a sprinkle of fresh parsley for a pop of color, and maybe some steamed greens on the side to lighten things up.

How to Serve Stout Sausage and Mash with Onion Gravy Recipe

Garnishes

I like to finish this dish with a sprinkle of freshly chopped parsley or chives—they add a nice fresh brightness and color contrast against the deep, rich gravy. Sometimes, I even dust a little cracked black pepper on top for that extra punch of flavor. It’s those small touches that make it feel just a bit more special at dinner time.

Side Dishes

This recipe is a full meal in itself, but I love pairing it with some simple steamed greens like broccoli or green beans to lighten things up. A crisp side salad with a zingy vinaigrette also complements all that richness perfectly. If you’re feeling indulgent, buttery roasted carrots work wonders too.

Creative Ways to Present

For special dinners, I like to serve the sausage sliced diagonally over the mash so each bite has a bit of meat and potato. You can also drizzle the onion gravy artistically around the plate instead of just pouring on top—it looks restaurant-worthy! And if you want to go all out, a dollop of sour cream or a fried egg on top makes it feel so decadent.

Make Ahead and Storage

Storing Leftovers

I usually store leftover sausages, mash, and gravy separately in airtight containers in the fridge to keep textures intact. This way, the mash doesn’t get soggy, and the sausages remain flavorful. They last well for up to 3 days.

Freezing

This Stout Sausage and Mash with Onion Gravy Recipe freezes beautifully. I freeze sausages and gravy together for convenience, but keep the mash separate in a different container. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the mash gently on the stove or microwave, adding a splash of milk or buttermilk if it feels too thick. Heat the sausages and gravy in a pan over low heat, stirring occasionally until hot. This slower reheating keeps everything moist and flavorful without drying out.

FAQs

Final Thoughts

This Stout Sausage and Mash with Onion Gravy Recipe is one of those dishes that’s stood the test of time in my kitchen. It’s rich, satisfying, and surprisingly easy to pull off on a weeknight or for guests. The warmth from the stout and the comfort of creamy mash means you’re delivering a little slice of joy every time you serve it. So, grab your favorite sausages, your stout beer, and get ready to impress yourself and everyone around the table — you’re going to love making and eating this dish as much as I do!

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