Inspired by St. Patrick’s Day, I dug into my archives to find this Guinness Bangers and Cheesy Onion Mash recipe. Just don’t forget to leave some Guinness to toast with. Oh, wait, I remember who I’m talking to…you’ll have plenty on hand, right? Enjoy!
Originally published April 8, 2009:
I was inspired by a “Dinner: Impossible” episode on the Food Network to make this banger and mash recipe. All I had to do was convert the original recipe by using vegetarian sausage. I also took advantage of a bumper crop of parsley in my Aerogarden to throw some fresh herbs into my mash.
Preparation couldn’t have been easier, but cook time is a little long. But, you don’t have to monitor it that much. So, this was definitely a “sit on the stove and let simmer while folding the laundry” dinner. Served with a little light coleslaw, this meal was quite unique and satisfying. And, it would be easy to make large quantities of if serving a large crowd.
Guinness Bangers and Cheesy Onion Mash
(a.k.a. Vegetarian Sausage and Potatoes)
Inspired by Dinner: Impossible
Vegetarian Guinness Sausages
2 t olive oil
1 12 oz package vegetarian Italian-style sausage (4 sausages)
1 pint, 6 oz bottle of Guinness Extra Stout
1/2 white onion, diced
Cheesy Onion Mash
2 large potatoes, peeled and diced
1/4 white onion, diced
1/4 cup heavy cream
1/4 cup asagio cheese, shredded (or use white cheddar)
1 1/2 T butter (I used Smart Balance instead)
2 T flat leaf parsley, minced
sea salt, to taste
In a saute pan, heat olive oil on medium high heat. Add vegetarian sausage and brown on all sides.
Add Guinness and onions and turn heat to low.
Cover and braise for 50 minutes.
In large pot, place potatoes and onions and pot and bring to boil.
Continue to boil until potatoes and onions soften. Drain and place in large bowl.
Add cheese, butter and heavy cream. With potato masher, mash potatoes until smooth.
Add parsley and stir to combine into potatoes. If you desire creamier potatoes, use a hand mixer after hand mashing.
Remove sausage from pan and serve with mashed potatoes. Feel free to use some of the sauce from the pan to drizzle over the potatoes and sausage.