This Cheddar Onion Bangers and Mash combines braised English sausages in Guinness beer with creamy Cheddar mash and crispy deep-fried tobacco onions, delivering authentic Irish pub flavors at home.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
For the bangers: Heat grapeseed oil over medium-high heat in a saute pan with a lid. Sear sausage on all sides. Add beer and onion to pan, turn heat down to low and braise until sausage is cooked through, about 50 minutes.
For the mash: Boil potatoes and onion until potatoes are tender and strain. Return to pot and stir in cheese, butter, and heavy cream. Mash by hand, then whip with an electric beater and keep warm.;
For the tobacco onions: Heat deep-fryer to 375 degrees F or as directed by manufacturer for similar foods.
Remove sausage to a utility platter and let rest. Strain braising liquid through a chinois and return to pan. Let reduce by two-thirds.
Make the tobacco onions, by combining flour, cornstarch, garlic powder, paprika, salt and pepper. Dust onions with mixture and deep-fry until crispy. Drain on paper towels.
Slice sausage on the bias. Spoon some mashed potatoes in the center of serving plate. Top with sausage and tobacco onions. Serve with some braising liquid.
Store leftover sausages and mash separately in airtight containers for up to 3 days. Reheat sausages gently in a covered pan over low heat with a splash of braising liquid; rewarm mash over low heat stirring often. Tobacco onions do not reheat well and are best made fresh.
deep-fryer or heavy-bottomed pot for deep-frying · chinois (fine-mesh strainer) for straining braising liquid · electric beater for whipping potatoes
Braise the sausages in Guinness and onion over low heat for about 50 minutes until cooked through.
Yes, prepare the mashed potatoes up to 2 hours ahead and reheat gently over low heat with a splash of cream, stirring often to prevent sticking.
Heat the deep-fryer to 375°F before frying the floured onions until crispy, then drain on paper towels.
For a lighter version, pan-fry the floured onion slices in 1/4 inch of oil over medium-high heat until golden and crispy, about 3-4 minutes per side.
Use another Irish stout or dark ale; the deep, slightly bitter flavor is key to the braising liquid.
