YOU'VE NEVER HAD BANGERS & MASH LIKE THIS! SMOKED ITALIAN SAUSAGE BANGERS & MASH WITH GUINESS GRAVY

This isn’t your average bangers and mash—this is next-level comfort food. Smoked Italian sausages, roasted garlic mashed potatoes, and a Guinness-infused onion gravy come together for an unbelievably rich, deep, and smoky dish. If you’ve never smoked sausages before, this recipe will change the way you cook forever. Let’s get into it.

Ingredients:
For the Smoked Italian Sausages:
4-6 Italian sausages (mild or hot)
Wood of choice (hickory, apple, or cherry recommended)

For the Roasted Garlic Mashed Potatoes:

4 large russet potatoes
1 head garlic
1 tbsp olive oil
1 stick (8 tbsp) unsalted butter
½ cup heavy cream
1 tbsp avocado oil (or preferred oil)
Salt & black pepper to taste

For the Guinness Onion Gravy:
1 white onion, sliced
1 red onion, sliced
2 tbsp avocado oil (or preferred oil)
2 tbsp all-purpose flour (adjust as needed)
½ tall can of Guinness beer
1-2 cups beef broth
2 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tbsp whole grain Dijon mustard
1-2 tbsp black pepper (to taste)
Salt to taste

Garnish:
Fresh parsley, chopped

Recipe:
Step 1: Roast the Garlic & Bake the Potatoes
Preheat the oven to 450°F.
Place russet potatoes on a baking sheet and lightly salt them. Bake until fork-tender, about 45-60 minutes.
Slice off the top of the garlic head, drizzle with olive oil, wrap in foil, and roast in the oven alongside the potatoes for 40-45 minutes until soft and golden.

Step 2: Smoke the Italian Sausages
Preheat your smoker to 225-250°F.
Place Italian sausages directly on the grates and smoke for 1.5 to 2 hours, or until they reach an internal temperature of 160°F.
Step 3: Make the Guinness Onion Gravy

Heat 2 tbsp oil in a pan over medium-high heat.
Add sliced white and red onions and sauté, stirring frequently, until deep golden brown (about 15-20 minutes). If needed, add a small pinch of sugar to enhance caramelization.
Sprinkle in 2 tbsp flour, stirring well to coat the onions. Cook for 1-2 minutes to eliminate the raw flour taste.
Add minced roasted garlic (4-6 cloves) and stir.
Deglaze the pan with ½ can of Guinness, scraping up any browned bits from the bottom.
Slowly add 1-2 cups beef broth, stirring continuously until the gravy thickens.
Stir in Worcestershire sauce, smoked paprika, whole grain Dijon mustard, salt, and black pepper. Simmer on low heat while preparing the potatoes.

Step 4: Make the Mashed Potatoes
Once baked, cut the potatoes in half and press through a fine mesh strainer or potato ricer for ultra-fluffy texture.
Stir in 1 stick of butter, allowing it to melt.
Add heavy cream, avocado oil, roasted garlic, salt, and black pepper. Mix until smooth and creamy.

Step 5: Assemble the Dish
Place a generous scoop of mashed potatoes on a plate.
Top with smoked Italian sausages.
Pour Guinness onion gravy over everything.
Garnish with fresh parsley and serve immediately.

Music:
"Soulicious" - Dyalla
"Decimate" - Jeremy Blake
"We Cruisin'" - Otis McDonald
"Lawrence" - TrackTribe
"Cold Killa" - MK2

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