Mar 17, 2018

Bangers & Cauliflower Mash with Guinness Onion Gravy & Mushy Peas

Prep Time: 10 mins
Cook Time: 40 mins
“Bangers and mash” is a way more fun way of saying sausages and mashed (usually) potatoes. Bangers got their name for how they sputter around in the pan when cooking.

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I love comfort food, especially pub dishes like bangers and mash. However, sometimes I need to find ways to lighten it up. For this recipe I subbed in cauliflower for the mashed potatoes and whipped them with ricotta for a savory side. The pan cooked sausages are smothered in an onion gravy, a tightened up sauce made from caramelized onion, Guinness and beef broth with a resulting gravy that is similar to French onion soup. While there are a few components to this dish they all work well together to create a complex and flavorful meal.

Bangers & Cauliflower Mash with Guinness Onion Gravy & Mushy Peas

What Is Bangers and Mash?

This is a well known British and Irish dish. “Bangers and mash” is a way more fun way of saying sausages and mashed (usually) potatoes. Bangers got their name for how they sputter around in the pan when cooking.

Key Ingredients in This Recipe

  • Sausages – This recipe calls for Irish-style sausages for the bangers. This type of sausage is often made with breadcrumbs and must contain around 20% filler to create the right texture. Any pork sausages can be used instead.
  • Caramelized Onions – While caramelizing onions takes a bit of patience, don’t try to rush the process by turning up the heat. The goal is to draw out the sugars in the onions and caramelize them – you have to go low and slow. You end up with mellow sweet onion flavor. They are used for the base of the onion gravy served over the bangers and mash.
  • Ricotta – Ricotta is a mild, soft and creamy Italian cheese that is made from the leftover whey created when making mozzarella and other similar cheeses. The texture and look is similar to cottage cheese. I always choose whole milk ricotta over part-skim because the latter can be watery. In this recipe I whip it into the cauliflower mashed potatoes to make them extra creamy and rich.
bangers and cauliflower mash with guinness onion gravy and mushy peas recipe from cooking with cocktail rings

For the Guinness Onion Gravy:

  1. Lightly caramelize the onions. Heat a medium sauté pan over medium heat. Add the olive oil and heat through then add the butter and allow to melt. Add the onions and sauté, stirring occasionally until the onion wilt and become tender, about 6 minutes. Sprinkle with the sugar and salt and continue to cook the onions until they are lightly browned and start to caramelize, about 15 to 20 minutes.
  2. Add flour and broth to create the gravy. Next, add the flour and stir to coat the onions. Then, pour in the Guinness and beef broth, simmering until the sauce has reduced and thickened, about 10 minutes.

For the cauliflower mash:

  1. Heat oven. Heat oven to 400ºF.
  2. Roast the cauliflower. Toss the cauliflower with 2 tablespoons of the olive oil and spread in an even single layer on a baking sheet. Season with salt and pepper. Cut the top ¼” off of the head of garlic then add to the baking sheet and drizzle with the remaining tablespoon of the olive oil. Roast in the oven until the cauliflower is soft and golden brown and the garlic is soft.
  3. Blend the cauliflower. Add the hot cauliflower and 4 cloves of the roasted garlic to the bowl of a food processor fitted with the blade attachment. Pulse until smooth then add the ricotta and continue to pulse until the mixture is smooth. Season with salt and pepper to taste.

For the mushy peas:

  1. Cook the peas. Heat a medium sauté pan over medium heat, add the butter and allow to melt. Add the peas and sauté until tender, stirring occasionally, about 6 to 8 minutes. Season with salt and pepper then add the heavy cream.
  2. Mash the peas. Use a potato masher to mash the peas, so they are partially mashed. Simmer until the mixture has thickened, about 2 minutes.

For the bangers:

  1. Cook the sausages in a pan. Heat a medium sauté pan over medium heat, add the olive oil and heat through. Add the pork sausages and cook, rotating occasionally until they are completely cooked through, about 20 minutes.

For serving:

  1. Assemble and serve. Divide the mashed cauliflower among 4 shallow bowls. Top with the sausages and onion gravy. Serve the mushy peas on the side.
bangers and cauliflower mash with guinness onion gravy and mushy peas recipe from cooking with cocktail rings

Tips and Tricks for This Recipe

  • The caramelized onion gravy can be made ahead of time to cut down on the prep time.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Bangers & Cauliflower Mash with Guinness Onion Gravy & Mushy Peas

Print Pin
Prep Time 10 mins
Cook Time 40 mins
Serves 4

Ingredients:

For the Guinness Onion Gravy:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, thinly sliced
  • ½ medium red onion, thinly sliced
  • 1 teaspoon granulated sugar
  • ¼ teaspoon kosher salt
  • 1 tablespoon all-purpose flour
  • 1 cup Guinness beer
  • 2 cups beef stock

For the cauliflower mash:

  • 1 medium head cauliflower, about 1½ pounds, cut into florets
  • 1 small head garlic
  • 3 tablespoons extra-virgin olive oil, divided
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • ½ cup whole milk ricotta cheese, drained

For the mushy peas:

  • 2 tablespoons unsalted butter
  • 3 cups English peas, shelled
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 1/3 cup heavy cream

For the bangers:

  • 2 tablespoons extra-virgin olive oil
  • 1 pound Irish-style pork sausages

Instructions:

For the Guinness Onion Gravy:

  • Heat a medium sauté pan over medium heat. Add the olive oil and heat through then add the butter and allow to melt. Add the onions and sauté, stirring occasionally until the onion wilt and become tender, about 6 minutes. Sprinkle with the sugar and salt and continue to cook the onions until they are lightly browned and start to caramelize, about 15 to 20 minutes.
  • Add the flour and stir to coat the onions. Add the Guinness and beef broth, simmering until the sauce has reduced and thickened, about 10 minutes.

For the cauliflower mash:

  • Heat oven to 400ºF.
  • Toss the cauliflower with 2 tablespoons of the olive oil and spread in an even single layer on a baking sheet. Season with salt and pepper. Cut the top ¼” off of the head of garlic then add to the baking sheet and drizzle with the remaining tablespoon of the olive oil. Roast in the oven until the cauliflower is soft and golden brown and the garlic is soft.
  • Add the hot cauliflower and 4 cloves of the roasted garlic to the bowl of a food processor fitted with the blade attachment. Pulse until smooth then add the ricotta and continue to pulse until the mixture is smooth. Season with salt and pepper to taste.

For the mushy peas:

  • Heat a medium sauté pan over medium heat, add the butter and allow to melt. Add the peas and sauté until tender, stirring occasionally, about 6 to 8 minutes. Season with salt and pepper then add the heavy cream. Use a potato masher to mash the peas, so they are partially mashed. Simmer until the mixture has thickened, about 2 minutes.

For the bangers:

  • Heat a medium sauté pan over medium heat, add the olive oil and heat through. Add the pork sausages and cook, rotating occasionally until they are completely cooked through, about 20 minutes.

For serving:

  • Divide the mashed cauliflower among 4 shallow bowls. Top with the sausages and onion gravy. Serve the mushy peas on the side.

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