Cheddar Onion Bangers and Mash with Guinness Essenc

Name: Cheddar Onion Bangers and Mash with Guinness Essence
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon grapeseed oil; 2 pounds English or Irish sausage; 24 ounces Guinness beer; 1 medium onion, diced; 6 large potatoes, peeled and cut into 1-inch chunks; 1 large white onion, diced; 1 cup shredded white Cheddar; 4 tablespoons butter, cut into cubes; 1/2 cup heavy cream; 3 to 4 liters canola oil, as needed for deep-frying; 1/4 cup all-purpose flour; 2 tablespoons cornstarch; 1 tablespoon garlic powder; 1 tablespoon paprika; 1/2 teaspoon salt; 1/8 teaspoon ground black pepper; 1 white onion sliced thin

Servings: persons

1 teaspoon grapeseed oil
2 pounds English or Irish sausage
24 ounces Guinness beer
1 medium onion, diced
6 large potatoes, peeled and cut into 1-inch chunks
1 large white onion, diced
1 cup shredded white Cheddar
4 tablespoons butter, cut into cubes
1/2 cup heavy cream
3 to 4 liters canola oil, as needed for deep-frying
1/4 cup all-purpose flour
2 tablespoons cornstarch
1 tablespoon garlic powder
1 tablespoon paprika
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 white onion sliced thin

1
Heat grapeseed oil over medium-high heat in a saute pan with a lid.
2
Sear sausage on all sides.
3
Add beer and onion to pan, turn heat down to low and braise until sausage is cooked through, about 50 minutes.
4
For the mash:
5
Boil potatoes and onion until potatoes are tender and strain.
6
Return to pot and stir in cheese, butter, and heavy cream.
7
Mash by hand, then whip with an electric beater and keep warm.
8
For the tobacco onions:
9
Heat deep-fryer to 375 degrees F or as directed by manufacturer for similar foods.
10
Remove sausage to a utility platter and let rest.
11
Strain braising liquid through a chinois and return to pan.
12
Let reduce by two-thirds.
13
Make the tobacco onions, by combining flour, cornstarch, garlic powder, paprika, salt and pepper.
14
Dust onions with mixture and deep-fry until crispy.
15
Drain on paper towels.
16
Slice sausage on the bias.
17
Spoon some mashed potatoes in the center of serving plate.
18
Top with sausage and tobacco onions.
19
Serve with some braising liquid.

1196

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 teaspoon grapeseed oil, 2 pounds English or Irish sausage, 24 ounces Guinness beer, 1 medium onion, diced, and more.

Yes, Cheddar Onion Bangers and Mash with Guinness Essence falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheddar Onion Bangers and Mash with Guinness Essence

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions